Catalan Cream

1 ltr milk
grated rind of a lemon
8 egg yolks
1/2 cup of castor sugar
3 tblspns cornflour (corn starch)

simmer the milk, nutmeg and lemon rind for about five to ten minutes and then leave to cool for a few minutes. Beat together the egg yolks sugar and cornflour untill you get a pale cream. Remove the nutmeg and lemon rind from the milk as best you can and slowly add it to the egg mixture, beating in well. Put the mixture on a low heat (If it starts to boil it will curdle), stiring well, untill you get a thick custard. Put it in the fridge to set.

You can then sprinkle sugar on top and put it under the grill to caramelise or mix in some soft fruits before refridgerating. It tastes just as good by itself though.


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