I maked a super creamy Crema catalana today! its France version because we use a whip cream here.
These 2 eggyolk was a leftover from my macaroons practiced. I used rum for the essence instead of vanilla. And Its really amazing aroma and taste.
In this video i use 18cm square mold because this is onyl io have that not removable mold. So no choice!
so please if you have 15cm or rectangle 15 cm square mold. use its so you have a beautiful thickness of this yummy catalana
we need. 2 eggyolk, 70 gram sugar, 1tsp of rum or vanilla essence, 180 ml of whip cream or heavy cream, and 50 ml milk.
Happy Cooking!!