Fruits Vegetables
es en ca
Catalan cream
Time required:45 minServings:For 8 servingsSpecial Tools:Iron for burning sugar
250 g Jerte cherries
6 yolks
6 tablespoons sugar
1/2 l milk
1 tablespoon corn flour
1 cinnamon stick
30 g butter
4 tablespoons brown sugar
2 tablespoons Jerte cherry liqueur or brandy
Clean the cherries, remove the stems, put in 8 greasy small casseroles, and put in the oven, preheated to 120ºC for 20 minutes, so that they drop all their juice without breaking.
Bring the milk with the cinnamon stick to the boil. Whip the yolks with the sugar and the corn flour in a pot, pour the Jerte cherry brandy or liqueur and afterthat the hot milk. Cook and stirr in a non-stop movement with a wood tool. When thick, remove from the heat. Take the small casseroles out of the oven and pour the cream in them. Leave to cool and store in the fridge. Before serving, sprinkle with brown sugar and burn it with an iron.

Author:Consejo Regulador de la Cereza de la Denominación de Origen Cereza del Jerte

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