Lemon crema catalana

Name: lemon crema catalana
Cook time: 50 min
Total time: 145 min
Yield: 4
Cuisine: Spanish
Ingredients: 1 lemon cleaned up; 500 ml fresh cream; 1 cinnamon stick; 6 medium sized egg; 75 g fine cristalsugar; 4 el light brown caster sugar

Lemon crema catalan: Spanish dessert with lemon, cream, cinnamon, eggs and sugar

Ingredients

Kitchen Stuff

4 low oven dishes (Ø 10 cm)
1 roasting pan

Directions

Preheat the oven to 110 ° C.
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.
Pour the cream through a sieve, collect and return to the pan.
Split the eggs (the proteins are not used). Mix the granulated sugar through the egg yolks.
Add ¼ of the cream mixture to the egg yolks with stirring. Pour this mixture back into the pan while stirring.
Heat gently on low heat and stirring and let bind to a custard in 10 minutes.
Divide this over the dishes and place them in the roasting pan.
Pour as much water into the roasting pan that the trays are under 2/3.
Put in the oven for about 30 minutes. Remove from the oven and allow to cool for 30 minutes.
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.
Serve hot or cold. Bon appétit! .