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Catalan Cream with Lemongrass and Cinnamon
A velvety Catalan cream, flavored with lemongrass and cinnamon, prepared like a pastry cream then caramelized with a torch. Easy to make at home, it evokes the desserts of Barcelona.
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Critical Success Points
- • Infuse the milk without boiling it
- • Temper the mixture to avoid egg coagulation
- • Cook over medium heat while stirring constantly to achieve the proper consistency
- • Caramelize the sugar with the torch
Safety Warnings
- • Be careful of hot milk splatters.
- • Use the torch in a well‑ventilated area, away from flammable materials.
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