‘Catalan custard’ is a classic of Spanish cuisine: it's so good that from its region of origin, Catalonia, the region of Spain where Barcelona is located, it has been ‘exported’ practically all over the world. Very quick and easy to prepare, it is enjoyed by all lovers of good food, young or old. Catalan custard is ideal for impressing your guests, as a dessert for a special dinner or lunch party, and for other celebratory occasions. It is made in individual portions that can be flavoured by other ingredients, such as fruit, sweet sauces, mint leaves etc. When you taste Catalana custard you may be surprised by its spicy flavour, due to the cinnamon that goes perfectly with the classic crispness of the caramelized sugar crust. To finish this crust perfectly, you should use a chef’s flame; alternatively, you can caramelize the surface using a very hot grill. And now let’s make this fantastic dessert together!
“Crudaiola Candini” little artichokes
Sun-dried cherry tomatoes
Handmade Sweet Almond Taralli
Ready made tomato sauce with sweet peppers
“La bio” organic home made tomato sauce Datterino
"Giardiniera" mixed vegetables in extra virgin olive oil
“Crudaiola” artichokes hearts
“I Pelati yellow” hand made peeled long tomatoes au naturel
Dissolve the cornflour in a little milk. Pour the remaining milk into a saucepan and add half the sugar. Season the milk with a little ground cinnamon. Add the vanilla seeds from a vanilla pod, removing them with a knife. Grate the zest of one lemon into the milk and bring it to the boil. Meanwhile, add the sugar to 4 egg yolks and beat well with a whisk. Add the dissolved cornflour to the mixture. Strain the flavoured milk and, whilst still hot, also pour it into the sugary egg mixture. Then return it to the heat in a saucepan and bring to a boil until you get a thick liquid. Pour the liquid into suitable individual bowls and let them cool in the fridge. Sprinkle with brown sugar. Caramelize the sugar with a chef’s flame until a crust of caramelized sugar.
Strain the flavoured milk and, whilst still hot, pour it into the sugary egg mixture. Then return it to the heat in a saucepan and bring to a boil until you get a thick liquid.