Authentic home cooking from Spain, with US measurements. 
Catalan Cream Delight with Pomegranate
Hello, good afternoon! I'm sharing this dessert of Catalan cream with pomegranate and Greek yogurt. I created this recipe as a surprise for my grandson Kilian. He loved it, and now I'm sharing it with all of you—hope you enjoy it too!
Catalan Cream Delight with Pomegranate
Hello, good afternoon! I'm sharing this dessert of Catalan cream with pomegranate and Greek yogurt. I created this recipe as a surprise for my grandson Kilian. He loved it, and now I'm sharing it with all of you—hope you enjoy it too!
Open in Cookpad AppSteps
- 1
In a saucepan, heat the milk over low heat. Add the cinnamon stick and orange peel. Let it simmer on low so the milk absorbs the flavors, then remove from heat. In a bowl, whisk together the egg yolks, cornstarch, and sugar until well combined. Add a little of the warm milk (with the cinnamon and orange peel) to the egg mixture and mix well.
- 2
Pour the egg mixture back into the saucepan with the rest of the milk. Cook over very low heat, stirring constantly, until the mixture thickens. Transfer to a bowl, cover with plastic wrap to prevent a skin from forming, and chill in the refrigerator.
- 3
Cut the pomegranate in half. Hold each half cut-side down and tap with a spoon to release the seeds. Mix the sugar into the Greek yogurt and stir well. To assemble the dessert in a glass or cup, first add a layer of pomegranate seeds at the bottom, then spoon in the yogurt, and top with a few more pomegranate seeds. Continue assembling as desired.
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