Saving at home – Catalan cream


Hi everyone!

The Catalan cream is a real pearl of the gastronomy of this Spanish region, a pastry goodness known and appreciated all over the world.

This preparation without cooking will brighten your lunches and dinners with an exceptional ending.

Let’s start:


Ingredients for 4 people: 350 g Mascarpone Santa Lucia Galbani – 5 eggs – 75 g of sugar – 1 glass of milk – 120 g of cane sugar – 25 g gelatine in sheets (you can replace gelatine with agar agar, following the directions) – grated lemon – cinnamon to taste – rum (or fruit juice) to taste


To make the Catalan cream you need a large bowl. Then put inside the Mascarpone (take it out of the fridge at least 30 minutes before use), eggs at room temperature and white sugar. Mix all the ingredients well with the help of electric whips.

Once well mixed, add the milk and an aroma of your choice between lemon, cinnamon (stick or powder) and rum (you can replace the lemon flavor with grated lemon peel and the rum with fruit juice). 

Then, stirring well the preparation, quickly add the previously dissolved gelatine (or agar agar) to the mixture. Work the cream again.

When finished, pour the preparation into small bowls or small cups and preferably ceramic or crock. At this point put to cool in the refrigerator.

Once the cream is cooled, take it out from the refrigerator, sprinkle with brown sugar and caramelize very quickly the surface sugar with a hot plate or with the gas torch. Finish this spoon dessert with by putting it back in the refrigerator for a few minutes after caramelizing.

Enjoy your meal!

original recipe:

2 pensieri riguardo “Saving at home – Catalan cream


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