Tarta de crema catalana y caramelo 
Catalan Cream and Caramel Tart
A delicious cream with a pleasant flavor.
Catalan Cream and Caramel Tart
A delicious cream with a pleasant flavor.
Cooking Instructions
- 1
Heat the milk with the cinnamon stick and lemon peel.
- 2
Remove the peel and cinnamon, then strain the milk through a sieve.
- 3
Mix the egg yolks with the sugar.
- 4
Add the egg yolk mixture to the milk and bring to a boil.
- 5
Once it boils, pour it into a saucepan, strain again, and add the gelatin sheets that have been softened in cold water.
- 6
Whip the heavy cream, add the almonds, and mix together.
- 7
Gently fold the whipped cream mixture in to keep it light and airy.
- 8
Pour the mixture into a mold lined with a layer of sponge cake (you can use 14 crushed cookies mixed with 2/3 cup melted butter (150 grams) as a base instead).
- 9
Freeze for 3 hours.
- 10
After 3 hours, transfer to the refrigerator and chill overnight.
- 11
The next day, remove from the mold and, just before serving, top with caramel and decorate as desired.
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