Catalan cream


- 4 egg yolks
- 80g sugar
- 400g fresh cream
- 80g sugar
- 1 stick of vanilla
- A pinch of salt


Heat the cream with the salt and the stick of vanilla (cut in half lengthways) without bringing it to the boil.
Lightly beat the egg yolks into the sugar, just until blended.
Dilute the egg and sugar mixture with the warm cream after removing the vanilla.
Pour into small bowls or into a low oven-proof dish no deeper than 2 cm.
Cook in a bain-marie in the oven at 140 °C for 30 minutes.
Leave to cool and place in the fridge.
Before serving, dust with cane sugar and place under the grill to caramelise.





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