Making classic Catalan cream. Catalan cream: classic recipe and its variations. What do Catalans eat?

Classic dessert crema catalana

Ingredients:

Milk - 500 g Egg yolk 4 eggs Granulated sugar - 2.5 tbsp. l. Corn starch - 2 tsp. Zest of half a lemon Half a cinnamon stick For the caramelized crust - 90 g granulated sugar

Cooking steps:

Add cinnamon and lemon zest to the milk, cook over low heat, without letting it boil, for several minutes. Remove from heat and let sit for 5 minutes. Separate the yolks from the whites. Mix and grind granulated sugar with starch and egg yolks. Strain the milk and add it little by little to the previous mixture. Put everything back on the fire, stirring gently with a wooden spoon until the mixture thickens (about 15 minutes). Pour into individual molds, cool and refrigerate. Before serving the dessert, sprinkle a small amount of granulated sugar on top of each mold and caramelize using a flambéing torch. .

Instructions

First, remove the zest from the lemon. The most convenient way to do this is with a grater. Add the resulting zest to the milk. Place on the stove and heat to 50 degrees. Separate the yolks from the whites. Place the first ones in a separate bowl. We won't need the whites, so they can be used to prepare another dish. So, add sugar to the yolks and beat until white foam forms. The most convenient way to do this is with a mixer.

Then add starch and warm milk to the beaten yolks. Mix and place on the stove. Cook the mixture over low heat. In this case, it is necessary to constantly stir the cream. When the mass thickens, add vanillin. Mix well again.

After this, put the mixture into molds and put it in the refrigerator. The cream must cool for at least three hours.

Cream catalana a la creme brulee

Milk - 250 g Heavy cream - 250 g Egg yolk - 5 eggs Granulated sugar - 2.5 tbsp. l. Zest of half a lemon Half a cinnamon stick

Cooking steps:

Boil the milk with cream, cinnamon and lemon zest for a few minutes. Leave to brew for 5 minutes. Meanwhile, separate the yolks from the whites and mix the granulated sugar with the egg yolks. Strain the milk and add it little by little to the previous mixture. Place the mixture in individual ceramic or other heat-resistant molds. Place them in a water bath oven at 100°C. Cook for about an hour until the cream thickens. Then cool the dessert. Before serving, make a caramelized crust using a small amount of granulated sugar using a kitchen torch to flambé.

photo courtesy of the Tourism Department of the Spanish Embassy in Moscow

Oil cream

Many people ask: “How to make meringue in the oven at home?” Now we will tell you how to prepare buttercream for meringue in a water bath. You need to have these ingredients:

• one egg;
• 100 g butter;
• two tbsp. l. Sahara;
• two tsp. alcohol for flavoring.

First, pour hot water (about 40 °C) into the container. Place another bowl on top and crack an egg into it. Beat it with sugar into a thick meringue.

In another bowl, start beating the soft butter. During the process, add one tbsp. l. egg mixture. Finally, pour in the alcohol. Next, place the whipped mixture in the refrigerator. Spread the cooled and prepared meringues with cream on the flat side and connect in pairs.

Baked apples with crema catalana foam

For applesauce

Golden apples - 500 g Granulated sugar - 50 g Peel the apples, cut in half, bake in the oven at 180 °C. Make puree, add granulated sugar. Strain.

To prepare the crema catalana foam

Cream - 300 g Milk - 75 g Sugar - 75 g Egg yolk 5 eggs Cinnamon stick Zest of one lemon Zest of a lime Siphon with a capacity of half a liter

Cooking steps:

Prepare crème anglaise with all ingredients at 85°C. (Boil milk with granulated sugar, add whipped yolks, cinnamon, lemon.) Strain and cool as soon as possible. Charge the cream siphon. Place the mixture in a siphon, shake it and refrigerate for an hour. Place the applesauce in a Martini glass, then carefully spoon the cold crema catalana foam over the top and grate some lime zest over the top.

Those with a sweet tooth will never be able to try all the desserts in the world in their entire life. But true gourmets always choose the most popular and only delicious delicacies. Today we will learn how to prepare Catalan cream in our home kitchen. Cooks have carried the recipe for this dessert through the centuries, because such a delicacy was first tasted in the 14th century.

Cocktails with Creme de Cassis liqueur

For preparing amateur mixes, both purchased liqueur and home-made liquor are suitable.

The most popular cocktails with Creme De Cassis are the duets Kir and Kir Royal. Their recipes can be found in a separate article.

In addition to the classic Kirov, try preparing equally tasty specimens.

Arnaud

Combine 30 ml of chilled dry vermouth, gin and Creme De Cassis in a shaker (filled with ice), strain through calico into a glass.

What do Catalans eat?

We are not talking about the cream that is used to lubricate the cake layers. Catalan cream is a complete dessert, but unusual. If history is to be believed, his recipe was invented completely by accident. When one bishop was supposed to try a dessert similar to the famous creme brulee, the cooks spoiled it a little and made it too liquid. To quickly correct the situation, I had to fill the dessert with a caramel crust.

Since then, the classic Catalan cream has appeared, which everyone who visits Spain can try. Today you have a unique opportunity to prepare a real Catalan dessert according to an old recipe.

Compound:

• 500 ml pasteurized cow's milk;
• 0.1 kg granulated sugar;
• 20 g corn flour;
• 3 tsp. granulated sugar for caramel;
• 3 pcs. chicken eggs;
• 1 lemon;
• ½ tsp. cinnamon powder;
• ½ tsp. vanilla extract.

Preparation:

Meringue with sesame and chocolate

So, we have almost completely answered the question of how to make meringue cake at home. Let's find out how to make this delicacy with sesame seeds and chocolate. You need to have:

• 100 g sugar;
• a couple of proteins;
• 50 g dark chocolate;
• 40 g sesame seeds;
• 2/3 tsp. lemon juice.

So, fry the sesame seeds until golden brown. Refrigerate until you prepare the meringue. Grate the chocolate on a coarse grater. Place the whites in a bowl. Beat them at high speed and, as soon as they acquire a thick consistency, add lemon juice.

Add sugar while continuing to beat. The protein mass should become very thick. Finish beating. Add sesame seeds and stir in gently. Now add the chocolate and stir gently.

Form the meringue with a cornet or spoon on a baking sheet lined with baking paper. Place it in the oven preheated to 150°C. Bake for 25 minutes. It is best to cool on a kitchen rack.

Healthy dessert for the whole family

You have already learned how to prepare Catalan cream according to the classic Spanish recipe. As practice shows, there are so many culinary experts, so many opinions, or rather, recipes. Here is another interesting recipe that will help you prepare an extremely tasty and healthy dessert.

Compound:

• 1 liter of pasteurized cow's milk;
• 6 pcs. bay leaves;
• corn starch - 65 g;
• granulated cane sugar - 8 tbsp. l.;
• 8 pcs. chicken eggs;
• 1 lemon.

Preparation:

1. Pour 0.2 liters of chilled pasteurized cow's milk into a deep bowl.
2. Pour cornstarch into the milk base.
3. Beat thoroughly with a hand whisk until the mixture has a homogeneous consistency.
4. Break the eggs and carefully separate the yolks.
5. We don't need the protein mass, so you can make excellent meringues from it.
6. Combine the yolks with 2 tbsp. l. granulated cane sugar.
7. We arm ourselves with a blender or mixer.
8. Beat these ingredients thoroughly until a fluffy mass is obtained.
9. Combine the resulting mass with milk and beat everything again.
10. Wash the lemon thoroughly under running water.
11. Using a fine grater, remove the zest.
12. Pour 800 ml of cow's milk into a saucepan.
13. We put it on the stove. Add bay leaf and citrus zest.
14. Warm the milk, but do not bring it to a boil.
15. Strain the milk mixture in the usual way.
16. We begin to beat the yolk mixture and add hot milk in a thin stream.
17. Pour the entire mixture into a thick-walled bowl.
18. Place on low heat and cook until thickened.
19. Under no circumstances should this mass be boiled, otherwise the yolk will curdle and the dessert will not work out.
20. Take six heat-resistant molds.
21. Pour the hot milk mixture into molds. Makes approximately 150 ml.
22. Let the cream cool and then transfer it to the refrigerator for 5 hours.
23. Take the cream out of the refrigerator and sprinkle with granulated cane sugar.
24. Place the molds in the oven and grill until the granulated sugar turns into a caramel crust.

Catalan classic cream with caramelized crust

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An amazing dessert from Catalonia that will captivate you from the first spoon! Even if you have not been to Catalonia and have not tried this magnificent delicacy, I am sure you will like it. The combination of cold tender contents and crispy sweet crust is simply divine! Well, those who have been there will probably be pleased to remember the taste of this dessert!

1. Pour the milk into a saucepan, add lemon and orange peels, as well as a cinnamon stick. 2. Place the pan on medium heat and heat, but without bringing it to a boil, remove the pan from the stove and leave the milk to brew under the lid for an hour. 3. Separate the yolks into a bowl, add 100 grams of sugar and mix everything until smooth. 4. Add cornstarch to the yolks and sugar and mix again. 5. Strain the milk through a sieve and pour it into the egg mixture. Mix everything thoroughly again. Pour the resulting liquid into a saucepan and place it on the stove (medium heat). 6. Heat the mixture, constantly stirring with a wooden spatula, until the mass thickens. 7. Strain the finished cream through a sieve, pour into portioned bowls, cover them with cling film and put in the refrigerator to cool for 4 hours. It can last all night. 8. Before serving, sprinkle the remaining sugar on top of the cream and caramelize it using a burner - you should get an appetizing caramel crust. Instead of using a torch, you can heat a spoon red-hot and run it over the sugar layer.

Bon appetit!

How to preserve fresh cucumbers for a long time

Sometimes it happens that for some unknown reason fresh cucumbers wither. And I want to keep them fresh for much longer. Here's the method: take a rag and wet it with cold water. Cucumbers are wrapped in it...

Milk will last longer...

If you want milk to be stored longer, boil it with sugar at the rate of one teaspoon of sugar per liter of milk.

To keep the yolk fresh longer...

To keep the egg yolk fresh for a day, fill the glass in which it lies with water or milk.

To make the omelette fluffy...

If you want a fluffy omelette, try adding water or milk to the beaten eggs. One tablespoon of liquid per egg will be enough. The mixture must be thoroughly beaten.

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Peppermint and chocolate candies make a delicious frosting. To do this, you need to melt the candies by adding a spoon or two of milk.

Which pan is best to boil milk in?

Try to boil milk in a saucepan specially purchased for this purpose. Because milk absorbs various odors very well.

How to store milk without refrigeration?

To keep milk longer without refrigeration, boil it in the morning and evening. Do not cover the pan until the milk has cooled. This can be done for no more than three days.

• Condensed milk 7.5% fat - 140 kcal/100g
• Milk 1.5% fat - 47 kcal/100g
• Milk 2.5% fat - 54 kcal/100g
• Milk 3.2% fat - 60 kcal/100g
• Milk 3.5% fat - 64 kcal/100g
• Whole cow's milk - 68 kcal/100g
• Sugar - 398 kcal/100g
• Granulated sugar - 398 kcal/100g
• Egg yolks – 352 kcal/100g
• Corn starch – 329 kcal/100g
• Lemon peel - 47 kcal/100g
• Orange peel – 36 kcal/100g
• Cinnamon stick – 261 kcal/100g

Calorie content of foods: Milk, Egg yolks, Sugar, Cornstarch, Lemon peel, Orange peel, Cinnamon stick
1000.menu

A modern interpretation of Catalana cream

Catalan cream can be made a little differently. Orange will give the dessert a special aroma, and cream will give it a delicate taste.

Compound:

• 4 things. chicken eggs;
• 70 g granulated sugar;
• 1 lemon;
• 1 orange;
• 2 tbsp. l. corn starch;
• cinnamon stick;
• 0.25 l of pasteurized milk;
• 0.25 liters of cream with a fat concentration of 33%;
• 50 g brown sugar.

Preparation:

1. Wash citrus fruits thoroughly.
2. Using a vegetable peeler or grater, remove the zest.
3. Combine the yolks with granulated sugar and beat thoroughly into a fluffy mixture.
4. Add citrus zest and corn starch to the same mixture.
5. Beat well again.
6. Combine pasteurized milk with cream.
7. Heat in a thick-walled bowl, adding a cinnamon stick.
8. Then add the egg mass, mix thoroughly and cook until thickened. We do not allow it to boil.
9. And then we do it as described in previous recipes.
10. You can immediately sprinkle the cooled dessert with brown sugar and bake until a caramel crust appears.

Those with a sweet tooth will never be able to try all the desserts in the world in their entire life. But true gourmets always choose the most popular and only delicious delicacies. Today we will learn how to prepare Catalan cream in our home kitchen. Cooks have carried the recipe for this dessert through the centuries, because such a delicacy was first tasted in the 14th century.

Catalan cream - recipe with step-by-step photos

A modern kitchen gadget - a gas culinary burner - is a useful thing, compact, relatively inexpensive, convenient for flambéing, caramelizing and browning dishes, and, if necessary or in camping conditions, it will quickly defrost and warm up food. Well, what should you do if you don’t have a unit when you decide to make Catalan cream or creme brulee?

Both desserts are similar in appearance: delicate and soufflé-like inside; in their homeland, as a rule, they are served in minimalist bowls; everywhere, both in street coffee shops and in high-status establishments, they are of equally excellent quality. The first (Catalan) is brewed with milk, which reduces not only the calorie content, but also the price. At the base of the second/French one, milk cream is required. The recognition of the delicacies is given by the melted caramel crust, after a slight crack of which the spoon plunges into something shaky and light. So, having collected information from the Internet and compared it with the originals personally tested on trips, I will show, using the example of Catalan cream, a recipe without a burner.

Servings: 4 pcs. / Cooking time: 90 minutes / Fireproof portion forms

Ingredients

• milk 500 ml
• eggs (yolks) 4 pcs.
• sugar 120-150 g
• corn starch 3 tbsp. l.
• vanilla, lemon zest, cinnamon to taste

Preparation

Big photos Small photos

1. Separating the egg whites from the yolks, we will save them for another recipe - Catalan cream, like creme brulee, is brewed only with yolks. Additionally, for the sake of scrupulousness, we press it through a fine sieve to remove film and excess clots and, as a result, bring the consistency to smooth, homogeneous, and as ideal as possible.

2. Add a portion of cornstarch to the spread yolks and mix, completely removing dry lumps, until silky. Many cooks pre-dilute starch in a small volume of milk. But, having done several comparative manipulations, I can confidently recommend this, the simplest method - the amount of liquid (yolks) is more than enough to completely dissolve three tablespoons of starch, so we set the milk aside for now. And a few words about starch. All you need is corn - snow-white, fine in texture, absolutely odorless. We don’t take greyish potatoes that leave an unpleasant aftertaste (!).

3. Pour the milk into a saucepan/ladle, immediately add granulated sugar (100-120 g) and send it to the top heat. I warn you, with these proportions the Catalan cream is sweet, very sweet, for obvious sweet tooths. If desired, reduce the sugar intake by 20-40 grams. In some versions of recipes from the Internet, only 2-3 tbsp are indicated. l. sweets. When creating a dessert for the second time, you will act more confidently and according to your own taste.

4. While heating, add lemon zest, ground cinnamon and a vanilla stick cut lengthwise into the sweet milk, along with the peeled beans. Maintain low heat and simmer without letting it boil quickly. We saturate with fragrant aromas and dissolve grains of sugar. After 5-7 minutes, we catch the large additives (lemon zest and vanilla pod). Sometimes they are flavored with spices of your choice; instead of lemon, they add the top layer of orange peel - following the basic technology, the delicacy allows you to experiment with smells.

5. Pour starchy yolks into the hot liquid imbued with cinnamon-vanilla-citrus “spirit” and brew without stopping, swirling it around with a whisk. Don’t rush, don’t increase the temperature and don’t stop - a tender, lump-free, thickened mixture will indicate readiness (draw a furrow inside a moistened spoon, if a mark remains and doesn’t float, remove from the stove).

6. Pour the remaining sugar into a dry, hot frying pan and melt into caramel. Do not stir with a spatula, otherwise the liquid will harden and turn into “stalactites.” True, after a couple of minutes the reverse reaction will occur and the solid pieces will melt again. Here, it is important not to burn it to the point of bitterness and blackness. Experienced confectioners advise turning the pan over the fire, holding it by the handle, but not touching the sugar itself. Pour the caramel onto oiled parchment and let cool. Then crush into fine crumbs in a blender or, as in my recipe, roll with a rolling pin on top of the paper.

7. Fill the portion forms almost to the top with the light creamy substance. Now you need to cool on the refrigerator shelf (about an hour). Although, even when warm, it is very tender, tasty and difficult to put down after the first spoon.

8. Next, following an experimental path, I want to show three options for a sugar crust for our cream dessert. In the foreground, in a triangular container (let's say No. 1), the dessert is covered with loose brown sugar (as the original recipe suggests), and then charred instead of a burner under the grill in the oven. The sugar also melts, bubbles and leaves a thin, brittle and mottled layer, similar to the crust in crème brûlée. I give my vote to this version. In a transparent jar (No. 2 - in the photo on the left, a little behind) crushed caramel was added to the warm cream, so a liquid contrasting layer appeared - beautiful and tastes decent too. The last two ceramic pots (No. 3 - in the photo on the right, background) with cold cream and caramel shards. The topping remains crunchy, reminiscent of candy, quickly melts in the mouth and contrasts well with the base. Compare and decide.

Before serving, keep homemade Catalan cream in the refrigerator. We finish off a hearty dinner, a festive feast with dessert, or indulge your sweet tooth upon request. Bon appetit!

Similar Recipes

What else to cook?

volshebnaya-eda.ru

What do Catalans eat?

We are not talking about the cream that is used to lubricate the cake layers. Catalan cream is a complete dessert, but unusual. If history is to be believed, his recipe was invented completely by accident. When one bishop was supposed to try a dessert similar to the famous creme brulee, the cooks spoiled it a little and made it too liquid. To quickly correct the situation, I had to fill the dessert with a caramel crust.

Since then, the classic Catalan cream has appeared, which everyone who visits Spain can try. Today you have a unique opportunity to prepare a real Catalan dessert according to an old recipe.

Compound:

• 500 ml pasteurized cow's milk;
• 0.1 kg granulated sugar;
• 20 g corn flour;
• 3 tsp. granulated sugar for caramel;
• 3 pcs. chicken eggs;
• 1 lemon;
• ½ tsp. cinnamon powder;
• ½ tsp. vanilla extract.

Preparation:

1. From the above list it is clear that to prepare a true Catalan dessert you do not need exquisite gourmet products. Let's prepare them.
2. Take a bowl and a vegetable peeler. Remove the zest from the lemon in a very thin layer.
3. Place the citrus zest in a saucepan.
4. Pour pasteurized cow's milk over the lemon zest. Just don’t pour out the whole portion. Leave about ¼ of it.
5. Add a pinch of cinnamon powder.
6. Place the milk on moderate heat and heat.
7. While the milk is heating, separate the egg yolks from the whites.
8. To prepare Catalan cream we only need yolks. Place them in a deep bowl and add granulated sugar.
9. Add sifted corn flour.
10. Mix thoroughly with a hand whisk.
11. Pour in the remaining pasteurized cow's milk.
12. Add vanilla extract.
13. Beat thoroughly.
14. Meanwhile, our milk has already warmed up. There is no need to bring it to a boil.
15. Constantly stirring the egg mixture with a whisk, add the heated milk.
16. Beat everything thoroughly again.
17. Strain the resulting mixture through a fine sieve.
18. Pour the strained mixture into a thick-walled bowl.
19. Place on moderate heat and simmer until thickened.
20. During cooking, constantly stir the cream with a silicone spatula.
21. Pour the hot cream into bowls or other molds.
22. Leave the dessert until it cools completely.
23. Then sprinkle it with a thin layer of granulated sugar.
24. Using a hand torch, turn granulated sugar into caramel.
25. The dessert is ready to eat. Inside it turns out to be liquid, and on top it is covered with a crispy caramel crust.

Crema catalana. — If you believe, the fairy tale will come to life... — LiveJournal

So I got to her (yup - crema, that means “she”). In fact, creme brulee and crema catalana are two forms of the same dessert. In the Catalan part of France, creme brulee is still prepared this way, but closer to the north it has transformed into the familiar creme brulee, more tender, denser and higher in calories, and with a different cooking technology. About it, the real creme brulee, next time, but today I would like to show you its “great-grandmother” (contrary to the British, who claim that creme brulee owes its origin to English cream, its roots come precisely from... Catalonia and its national dessert ).

According to legend, this dessert was born quite by accident, when the nuns of a Catalan monastery were waiting for a visit from a bishop... And the bishop not only arrived before the appointed time, but was also in a hurry to move on. Then the resourceful cook, who was going to prepare the famous monastery flan, but did not have time, decided to add corn starch to it for thickness. The mass turned out to be, frankly, nothing of itself, and it didn’t hold its shape at all, and then she decided to “ennoble” this matter with a caramel crust. The bishop was served dessert right after, with hot caramel, and naturally he got burned. "¡Crema!" (“It burns!” - cat.) - the bishop shouted after trying the dessert, and so it was born: “Crema cremada” - burnt cream, which later transformed into “Crema catalana”.

So the main difference from the usual custard on yolks in catalan cream will be the caramel crust made right before serving on the already cooled and frozen cream.

Catalan restaurants still use this machine:

although in most cases the crust is made with a special torch, which I already wrote about when I was given it as a birthday gift.

If neither one nor the other is available, the finished and frozen cream can be sprinkled with sugar and placed under a very well-heated grill. You'll get something similar. In fact, I did just that until I got the fire-breathing beast.

So, the recipe:

For 6 of these bowls you will need:

1 liter milk 8 egg yolks 100 g sugar Peel of one lemon Cinnamon stick 30 g cornstarch Caramel sugar

I usually make half a batch.

Boil milk with cinnamon and lemon peel (if you add orange peel in addition to lemon peel, the cream will be more interesting and aromatic), let it brew for 15 minutes, remove the spices. Beat the egg yolks with sugar, add starch, stir everything until smooth, pour into the milk, stir again, put on low heat and cook until thick (do not let it boil, otherwise everything will curdle). Place in bowls, cool, and refrigerate for several hours. Before serving, make a caramel crust - sprinkle with sugar (1 tsp approximately per bowl) and set fire to whatever you like, depending on the equipment available in the house. The sugar needs to be well distributed over the surface, then the crust will be homogeneous.

Serve immediately - the caramel hardens instantly.

maria-selyanina.livejournal.com

Healthy dessert for the whole family

You have already learned how to prepare Catalan cream according to the classic Spanish recipe. As practice shows, there are so many culinary experts, so many opinions, or rather, recipes. Here is another interesting recipe that will help you prepare an extremely tasty and healthy dessert.

Compound:

• 1 liter of pasteurized cow's milk;
• 6 pcs. bay leaves;
• corn starch – 65 g;
• granulated cane sugar - 8 tbsp. l.;
• 8 pcs. chicken eggs;
• 1 lemon.

Preparation:

1. Pour 0.2 liters of chilled pasteurized cow's milk into a deep bowl.
2. Pour cornstarch into the milk base.
3. Beat thoroughly with a hand whisk until the mixture has a homogeneous consistency.
4. Break the eggs and carefully separate the yolks.
5. We don't need the protein mass, so you can make excellent meringues from it.
6. Combine the yolks with 2 tbsp. l. granulated cane sugar.
7. We arm ourselves with a blender or mixer.
8. Beat these ingredients thoroughly until a fluffy mass is obtained.
9. Combine the resulting mass with milk and beat everything again.
10. Wash the lemon thoroughly under running water.
11. Using a fine grater, remove the zest.
12. Pour 800 ml of cow's milk into a saucepan.
13. We put it on the stove. Add bay leaf and citrus zest.
14. Warm the milk, but do not bring it to a boil.
15. Strain the milk mixture in the usual way.
16. We begin to beat the yolk mixture and add hot milk in a thin stream.
17. Pour the entire mixture into a thick-walled bowl.
18. Place on low heat and cook until thickened.
19. Under no circumstances should this mass be boiled, otherwise the yolk will curdle and the dessert will not work out.
20. Take six heat-resistant molds.
21. Pour the hot milk mixture into molds. Makes approximately 150 ml.
22. Let the cream cool and then transfer it to the refrigerator for 5 hours.
23. Take the cream out of the refrigerator and sprinkle with granulated cane sugar.
24. Place the molds in the oven and grill until the granulated sugar turns into a caramel crust.

How to cook?

All housewives love delicious recipes. You already know how to make meringue at home. So, let's prepare an amazing cake. First, beat the egg whites with a couple of drops of lemon juice until thick foam. Now add the powdered sugar little by little, continuing to beat.

As a result, you should get a smooth, thick, white mass. Add crushed nuts to it and mix gently. Line a baking sheet with parchment and spoon the meringue onto it by the teaspoon. Place in a preheated oven at 100°C for two hours.

Now start preparing the cream. To do this, thoroughly mash the yolks with sugar and milk. Heat the resulting mass over low heat, stirring. When it becomes thick, remove it from the heat.

Next, beat the soft cow butter. Pour the cooled yolk mixture into it and beat it. Now break the chocolate into pieces and melt it in a water bath. Mix with cream, add rum and beat. Now put this mixture in the refrigerator for half an hour. From the cream and the finished meringue, assemble a triangular shape and place it in the refrigerator for a couple of hours. Bon appetit!

Meringue recipes look simple: you need to beat egg whites with powdered sugar and sometimes lemon juice. But to make a truly airy dessert, you need to do everything right.

1. The eggs for the meringue should not be the freshest, but about a week old. The whites of such eggs whip better.
2. Separate the whites from the yolks. If even a little yolk gets into the protein mass, it simply won’t beat.
3. You need to separate the whites from the yolks immediately after you remove the eggs from the refrigerator. But before whipping, the whites should stand at room temperature for half an hour. This will make the meringue base more airy.
4. Beat the egg whites in a clean, dry container. The mixer attachments should be the same. Even a drop of water or fat will prevent you from whipping the egg whites into a foam. To be on the safe side, you can first wipe the dishes with lemon juice and then with a paper towel.
5. Use powdered sugar instead of sugar. If you don’t have it, regular sugar can be ground in a coffee grinder. The protein mass whips better with powder. In addition, grains of sugar may remain in the meringue, which means the dessert will not be as tender.
6. Powdered sugar should be added after you beat the whites into a foam, and not before. It needs to be added in portions, about a teaspoon at a time, while continuing to beat the egg mass.
7. Lemon juice is added at the end so that the mass does not lose volume. Based on the calculation of ½ teaspoon of juice per 1 egg white. But if you have a fairly powerful mixer that has already whipped the whites into a stable foam, you don’t need to add juice. In any case, it will not harm the finished dessert in any way.

Catalana cream - recipe with photo

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