Crème Catalan

During the coast to coast walk across France, I could eat dessert with every meal. And for breakfast.  The story of my solo trek and the meals I enjoyed in the Pyrenees region is between covers now and includes recipes.  Kindle version is also available.  

Crème Catalan

4 egg yolks

4 tbsp granulated sugar

2 tbsp flour

4 cups milk

half a stick of cinnamon

fresh lemon rind, grated

1/4 cup superfine granulated or caster sugar for caramelized topping

4 ceramic ramekins or a shallow ceramic serving dish

Beat the egg yolks in a bowl with the granulated sugar.  In a shallow bowl, mix the flour with a little milk to make a paste.  Pour remaining milk into a saucepan, add the cinnamon stick and grated lemon rind and bring to a boil, then remove the pan from heat and let the perfumed milk cool.  Strain the perfumed milk onto the paste mixture in a non-reactive sauce pan (stainless steel, glass or enamel) and heat gently, stirring constantly.  The mixture should thicken and when it comes to a boil, pour the crème (custard) into a shallow oven proof dish or into small ceramic serving dishes.  Just before serving, sprinkle the top of the custard with superfine sugar and gently burn the surface with a chef’s torch if you have one, or pass the ramekins under the broiler for a few seconds until the top of the custard is browned and sealed with the sugar.

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