Traditional Aranese cream

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

At home, we love making our own yogurts, muffins, and sponge cakes, and in the winter we swap custard for this traditional recipe from the Aran Valley.

It's simple and quick to make. You can make it a day ahead and the dessert is ready!

Ramekins Emile Henry No. 8

Ingredients

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

Preparation

1. Separate the yolks from the whites (you can use a egg separator).
2. We dissolve the flour in 100 ml of cold.
3. Beat the egg yolks, add another 400 ml of the milk and the milk with the flour. We don't want to incorporate air into the mixture and we want to avoid lumps, so some ball-end rods.
4. We remove to integrate all of the above.
5. Put the rest of the milk in a saucepan and set it over the heat. When it comes to a boil, add the sugar and vanilla extract.
6. Next, we mix the dissolved yolks with the milk and stir with a wooden spoon without bringing it to a boil so it doesn't curdle.
7. We remove from the heat. we place in the Emile Henry ramekins and let it cool.
8. We garnish with currants to add a tangy touch to this sweet cream.

Suggestion: It’s common to find this cream topped with meringue to use up the leftover egg whites.