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Tangerine cream

@cookandtravelspain brings us this delicious Tengerine cream in Catalan cream style. An ideal dessert to complement any lunch or dinner with a rich touch of delicious tangerines, and also, quick and easy to prepare. IT IS INCREDIBLE!

Stripe
Stripe

Ingredients

  • 5 tangerines
  • 4 eggs
  • 500 ml of milk
  • 100 gr. of sugar
  • 12 gr. cornstarch

Step by step :

1
Wash the tangerines well, grate the peel and reserve. Cut them in half and squeeze the juice, then filter it. Stripe
2
In a small bowl, dissolve the cornstarch in a little milk. Stripe
3
Pour the rest of the milk into a saucepan, add the zest and juice of the tangerines and bring to a boil over medium heat. Stripe
4
Meanwhile, in another bowl, beat the egg yolks with the sugar. Add cornstarch to the mixture and mix. Stripe
5
Once the milk boils, turn off the heat and add the mixture of egg yolks, sugar and cornstarch to the milk. Stripe
6
Return the saucepan to the heat and, stirring constantly with a wooden spoon, cook over low heat until the cream begins to thicken. Stripe
7
Distribute the cream in shallow containers. Let cool to room temperature, then put in the fridge to harden for at least 2 hours. Stripe
8
When ready to serve, sprinkle the cream on top with a layer of sugar. Get the crispy touch with the blowtorch, to caramelize the sugar until you get a crispy golden crust. Enjoy! Stripe
Tangerine cream

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