Name: Small Catalan Custards
Yield: Approximately 1¾ cups (420 ml) custard or 12 small servings made in Flexipan No. 1560
Cuisine: Spanish
Ingredients: 1½ teaspoons (5 g) gelatin powder; 1 cup (240 ml) whole milk; 1½ teaspoons (6 g) cornstarch; 1 small cinnamon stick; 2 ounces (55 g) granulated sugar; 2 egg yolks; Zest of 1 orange; ½ cup (120 ml) cream sherry

Preparation info

Approximately 1¾ cups custard or
12
small servings made in Flexipan No. 1560

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

1½ teaspoons (5 g) gelatin powder
½ cup (120

Method

Sprinkle the gelatin over the sherry and set aside to soften. Stir enough of the milk into the cornstarch to make a slurry; reserve.
Combine the remaining milk, the cinnamon stick, and the orange zest in a heavy saucepan. Bring to a boil. Remove from the heat and let the mixture infuse for 30 minutes.
Thoroughly whip the egg yolks and sugar together.