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Recipe Catalan Thermomix by of 27-06-2016 [Updated on 26-08-2016]
Crema Catalana is a Spanish spoon dessert known and appreciated all over the world for its goodness. Typical of the Catalan tradition, we find it throughout Spain. It is a delicate cream flavored with lemon and cinnamon, covered with a crunchy sugar crust.
The fundamental difference between the creme brulee and the brulée is that the former is cooked over the fire while the latter is cooked in a bain marie.
Its preparation is very simple, the important thing is to have a gas flame to create the crust on the surface. And with the Thermomix it will be even easier to prepare!
Method
How to make Catalan cream with the Thermomix
Put sugar and lemon in the jug and pulverize for 30 sec., Vel. Turbo.
Add the egg yolks and whip for 30 sec., Speed. 5.
Add the cornstarch and mix for 30 sec., Vel. 4.
Also add the milk and mix for 30 sec., Speed. 3.
Finally, mount the butterfly, add the aromas (vanilla and cinnamon) to the jug and cook for 7 min. at 90 °, speed 3.
Spatolate, evaluate the consistency and if necessary cook for another 5 min., Always at 90 °, speed. 2.
Divide the cream into 4 low molds suitable for the oven, let it cool and then place in the fridge for at least 4 hours.
Before serving, sprinkle with brown sugar, add a sprinkling of nutmeg and caramelize the surface with a torch (alternatively, place the baking dishes in the oven for a few minutes under the hot grill).
Serve the creme brulee immediately.
