Typical Aranese cream

I don't know if you know the typical Aranese cream from the Vall de Aran. 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 making our own yogurts, muffins and cakes, and in the winter we replace custard with this typical recipe from the Aran Valley.

Its preparation is simple and quick. You can make it the day before and the dessert is ready!

Emile Henry Ramekins No. 8

Ingredients

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

Preparation

1. We separate the yolks from the whites (you can use an egg separator to help you).
2. We dissolve the flour in 100 ml of cold water.
3. Beat the egg yolks, add another 400 ml of milk and the milk with the flour. We don't want to incorporate air into the mixture and we want to avoid lumps, so you can use a whisk with a ball tip .
4. We stir to integrate everything above.
5. We put the rest of the milk in a saucepan and put it on the fire. When it starts to boil we add the sugar and the vanilla essence.
6. Next, we mix the dissolved yolks with the milk and stir with a wooden spoon without letting it boil so that it doesn't curdle.
7. Remove from heat, place in Emile Henry ramekins and allow to cool.
8. We decorate with currants to give an acidic touch to this sweet cream.

Tip: It is common to find this cream decorated with meringue on top, to use up the leftover egg whites.