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Catalan Cream With Anise

Do you know the difference between a crème brûlée and a Catalan cream? One is baked in a bain-marie, while the other is cooked in a saucepan! Spices also vary from one cream to another: vanilla, cinnamon, or citrus zest. Discover our recipe of Catalan cream with anise!

  1. Difficulty level >>>Easy
  2. Cost >>>Cheap
  3. Preparation time >>>20 min
  4. Cooking time >>>20 min
  5. Rest time >>>12 hours


  • 1 L Milk
  • 4 Star anise
  • 1 Lemon (the zests)
  • 150 g Granulated sugar
  • 8 Egg yolks
  • 2 tbsp. soup Cornflour
  • 2 tbsp. soup brown sugar


  1. Start this Catalan cream recipe by bringing the milk to a boil in a saucepan. Add lemon zest and star anise stars. Remove from the fire. Cover and let steep for 2 hours. Then filter the milk through a fine strainer.
  2. Whisk the eggs, sugar and cornflour. Pour in the infused milk while stirring constantly.
  3. Transfer all to the saucepan and cook over low heat until the cream has thickened, without boiling.
  4. Divide the cream into individual molds. The thickness of the cream should not exceed one centimeter. Cover with clingfilm and refrigerate overnight.
  5. When serving, sprinkle with brown sugar cream and caramelize with a torch. Serve immediately

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