How to: Catalonian Cream (Crema Catalana)

We're shaking it up with a classic Spanish dessert that's simply delicious. It's the perfect end to the week!

Ingredients:
- 400ml Full Cream Milk
- Sugar
- 20g Cornstarch
- 3 egg yolks
- Strawberries
- 1 cinnamon stick
- 1 Lemon
- Whisk
- Strainer
- FLAME GUN

Add your milk, cinnamon and 50g of sugar into a saucepan. Peel your lemon and place the peel into the milk. On a low flame, heat your milk to a gentle simmer but do not let it boil.

Dice your strawberries and add about 2 tablespoons of sugar. Mix well and set it aside to macerate.

Mix your egg yolks and cornstarch together until well combined (no lumps!).

Once simmered, take the saucepan off the heat and pour the milk through a strainer into a bowl. Strain it once more to catch any remaining milk skin.

Continuously whisk your egg mixture while you slowly pour in your milk; pour a small amount and whisk till well combined to ensure your eggs do not scramble. Follow the video to see how it's done!

Pour your mixture into the saucepan and place it on a low flame. Keep whisking! Make sure the mixture does not boil by adjusting the flame and taking the saucepan on and off the heat. You are in CONTROL!

Once the cream is thickened, strain once more into bowls and chill in the refrigerator for at least 30 minutes before serving.

To serve:
Sprinkle some sugar on top of the cream and caramelise the sugar using a flame gun, torching the surface in a circular motion.

Add your strawberries and dig in.

Enjoy!
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