Licorice Catalan Cream Recipe

Let’s find out the recipe for one of the most popular spoon desserts in the world: the Catalan cream, originally from Catalonia and here in its Licorice version. A very soft and creamy dessert flavored with lemon and covered with a thin and crunchy layer of caramelized sugar.

Francesca Laruffa reveals her secret to make it irresistible with the addition of Amarelli Liquorice Powder.

Ingredients

• 500g Milk
• 4 yolks
• 100g Sugar
• 1 Lemons
• 1 tablespoon of Licorice Powder
• 25g Corn starch (cornstarch)
  To sprinkle:
• A few tablespoons of brown sugar

Preparation

1. Heat the milk to a boil together with the lemon peel
2. Once it has boiled, filter the milk, removing the skins
3. Put the milk on the stove, heat it up to a boil from the egg
4. Add the whipped egg yolks for 5 minutes with the sugar to which you have finally added the corn starch and licorice powder (sifted)
5. Turn with a hand whisk gently until it solidifies into cream
6. Pour into cups and bake in a preheated oven at 180º for 15 minutes.
7. Let it cool and put in the fridge for at least 4/5 hours.
8. Before serving, add the brown sugar to the surface
9. With a torch, burn the surface to caramelize the sugar. It will form a crunchy and delicious caramelized crust.

Buy Licorice Powder on the Amarelli online shop