Crème Catalane
Cuisine of Languedoc-Roussillon, France
Preparation Time: 30 minutes Ingredients: |
Preparation:
Blanch the lemon one minute in boiling water. Cool it, drain it, and grate it to obtain a demi zest. Pulverize the fennel. Cut the vanilla in two. Set these aside.
Into a saucepan pour the milk then incorporate the vanilla bean and fennel. Bring it to a boil over high heat. Remove the saucepan from the heat. Cover it and let it infuse 30 minutes. Filter out the milk.
Add the egg yolks to the mixture. Whip the resulting preparation. Add the sugar and the lemon zest, continuing to whip.
Incorporate the cornstarch with a little milk.
Slowly bring everything to a boil in a saucepan.
Immediately pour it into four ramekins, then let it cool 2 hours in the refrigerator.
Before serving, turn on the heating element in the oven. Sprinkle brown sugar on top of the mixture and let it caramelize two minutes beneath the heating element.
Serve 4
Courtesy of French Government Tourist Office
 The Loire Valley & Paris |
 Paris & Nice |