Catalan Creams
Catalan Creams
4 servings
Ingredients
- 1 lemon
- 1 orange
- 2 1/4 cups (560 ml) 35% cooking cream (as natural as possible)
- 1 cinnamon stick
- 5 egg yolks
- 1/4 cup (60 ml) low-carb sweetener of choice
Preparation
- Preheat oven to 163°C (325°F).
- Using a peeler, remove a 2 cm (3/4 in) wide strip of zest from the lemon and orange. Reserve remaining fruit for another use.
- In a small saucepan, combine the cream, citrus zests, and cinnamon stick. Bring to a boil, then simmer over medium-low heat for 5 minutes. Remove from heat.
- Strain the cream through a sieve into a bowl, discarding the zests and cinnamon stick.
- Return the infused cream to the saucepan and keep warm over low heat (do not let it boil).
- In a bowl, whisk the egg yolks with the sweetener for 3 minutes until fully dissolved.
- Gradually whisk the warm cream into the egg mixture until smooth.
- Place four ramekins in a baking dish. Pour the mixture evenly into the ramekins. Fill the baking dish with boiling water to reach 3/4 up the sides of the ramekins.
- Bake for 40 minutes. Remove from oven and let cool.
