I don't know if you know the typical Aranese cream from the Vall de Arán. It is a cream similar to crème brûlée or Catalan cream, but here vanilla essence is added instead of cinnamon and lemon. In some places I have also tried it with a touch of anise.

At home we love to make our own yogurts, our muffins and our biscuits, and in the winter we change the custard for this typical recipe from the Aran Valley.

Its preparation is simple and fast. It can be done from one day to the next and we already have the dessert ready!

Ramekins Emile Henry nº8

Ingredients

• 1 liter of milk
• 6 or 7 eggs
• 200g sugar
• 1 cc of cornmeal
• 1 cc of vanilla essence

Preparation

1. We separate the yolks from the whites (you can help yourself with an egg separator ).
2. We dissolve the flour in 100 ml of cold.
3. We beat the egg yolks, add another 400 ml of milk and milk with flour. We're not interested in incorporating air into the mix and want to avoid lumps, so a few ball-tipped whisks will do the trick.
4. We remove to integrate all of the above.
5. Put the rest of the milk in a saucepan and bring it to the fire. When it starts to boil, add the sugar and vanilla essence.
6. Then we mix the dissolved yolks with the milk and stir with a wooden spoon without letting it boil so that it doesn't cut.
7. We remove from the fire. place in the Emile Henry ramekins and let cool.
8. We decorate with currants to give this sweet cream an acid point.

Suggestion: It is common to find this cream decorated with meringue on top, to take advantage of the leftover egg whites.