THE CINNAMON SILK-CLOUD

(Our Play on Crema Catalana)

THE CINNAMON SILK-CLOUD

Ingredients: 500ml Whole milk, 4 Egg yolks, 100g Sugar, 1 Cinnamon stick, 1 tsp Vanilla extract, 1 Lemon (zested), 1 Orange (zested), 4 tbsp Brown sugar (for the crust)...

Ingredients

  • 500ml Whole milk
  • 4 Egg yolks
  • 100g Sugar
  • 1 Cinnamon stick
  • 1 tsp Vanilla extract
  • 1 Lemon (zested)
  • 1 Orange (zested)
  • 4 tbsp Brown sugar (for the crust)

Cooking Method

  1. The Swell Heat milk with the cinnamon stick and citrus zest; simmer for 5 minutes—do not boil.
  2. The Bloom Whisk yolks and sugar with a tiny 10ml splash of warm milk to release the aromatics.
  3. The Silk Merge Slowly whisk the hot milk into the eggs; cook on low heat until it thickens into a heavy cloud.
  4. The Chill Pour into dishes and refrigerate for 4 hours.
  5. The Scorch Top with brown sugar; use a blowtorch or hot grill until the top is a blackened glass crust.

Cuisine: Spanish

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