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Lemon crema catalana
Lemon crema catalan: Spanish dessert with lemon, cream, cinnamon, eggs and sugar
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Ingredients
Directions
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Preheat the oven to 110 ° C.
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Peel the yellow skin of the lemon. Put the peel with the cream and cinnamon in a saucepan. Hold for 30 minutes against the boil.
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Pour the cream through a sieve, collect and return to the pan.
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Split the eggs (the proteins are not used). Mix the granulated sugar through the egg yolks.
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Add ¼ of the cream mixture to the egg yolks with stirring. Pour this mixture back into the pan while stirring.
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Heat gently on low heat and stirring and let bind to a custard in 10 minutes.
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Divide this over the dishes and place them in the roasting pan.
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Pour as much water into the roasting pan that the trays are under 2/3.
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Put in the oven for about 30 minutes. Remove from the oven and allow to cool for 30 minutes.
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Heat the oven grill. Sprinkle each dish with 1 tbsp sugar. Put in the top of the oven and let the sugar caramelize in about 3 minutes.
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Serve hot or cold. Bon appétit! .
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Nutrition
665Calories
Sodium6% DV155mg
Fat80% DV52g
Protein24% DV12g
Carbs13% DV38g
Fiber0% DV0g
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