Catalan Cream and Caramel Tart

Name: Catalan Cream and Caramel Tart
Total time: 28800 s
Yield: Serves 6 servings
Ingredients: 1 1/2 cups milk (370 ml); 1 cinnamon stick; Peel of 1 lemon; 3 egg yolks; 1/3 cup sugar (60 grams); 1/2 cup heavy cream (125 ml); 3 sheets gelatin; 3/4 cup toasted almonds, chopped (100 grams)

Conchy Domper Franco @cook_123456789

Pineda De Mar

A delicious cream with a pleasant flavor.

Conchy Domper Franco @cook_123456789

Pineda De Mar

A delicious cream with a pleasant flavor.

Saved

Ingredients

8 hours

Serves 6 servings

1 1/2 cupsmilk (370 ml)
1cinnamon stick
Peel of 1 lemon
3egg yolks
1/3 cupsugar (60 grams)
1/2 cupheavy cream (125 ml)
3 sheetsgelatin
3/4 cuptoasted almonds, chopped (100 grams)

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Steps

8 hours

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.