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NovemberRain
Crema Catalana
Spanish dessert of sugar, milk and egg yolks.
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Ingredients
Directions
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Grate 2 tsp yellow skin of the lemon. Beat in a pan the sugar with the egg yolks with the hand mixer to a slightly foamy mass. Beat in the cornstarch, cinnamon and the grated lemon peel.
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Add the milk while beating. Continue to beat until the milk is completely absorbed. Heat the mixture while stirring on a low heat until a thick layer of custard develops.
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Remove the pan from the heat and scoop the custard into bowls. Allow the custard to cool down at least and to remain firm in the refrigerator for at least 1 hour.
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Preheat the grill. Place the dishes with custard on the grill grid. Rest of sugar over custard. Place the dishes under the grill and let the sugar turn brown in approx. 3 minutes (keep an eye on it, look at it regularly). Serve immediately.
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Nutrition
360Calories
Sodium0% DV1.705mg
Fat17% DV11g
Protein16% DV8g
Carbs19% DV58g
Fiber32% DV8g
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