Andorran cream

                                                                               Receta en Español

Andorran cream has some similarities to catalan cream, the difference is that andorran cream has some whisked egg whites on top of it.



Ingredients (for 4 people):

• 1 liter milk.
• 250 grams de sugar.
• 25 grams cornstarch.
• 7 eggs.
• lemon zest.
• Water and 100 grams sugar.
• Haslf a stick cinnamon.

Method:

1-  Separate yolks from egg whites, whisk egg whites with a little sugar until you get stiff peaks:

 

2-  Mix 750 ml milk with 125 grams sugar , put into a boil and add the whisked egg whites, stir until you see that they are cooked (about 10 minutes).

 3-  Take out the cooked whisked egg whites.

4- Add the lemon zest, cinnamon and the remaining sugar to the milk , put it on a boil, once it has reached boiling point, turn off the heat and let the milk get cold.

5-  Put some sifted corn starch in a bowl.

6-  Add the remaining milk into the bowl with the corn starch.

7-  Mix well.

8-  Add egg yolks.

9-  whisk until everything is homogenous.

10-  Take the milk you have cooked at step number 4, take out the lemon zest and cinnamon. Pour inside the mix (milk, corn starh and eggs) mix well.

11-  Put on a low heat and stir constantly until you get a consistency like custard, then turn the heat off and let it get cold.

12-  Present the cream with the whisked egg whites and some liquid caramel, on top of it.



Andorra