Ingredients
1 l milk
250 gr sugar
480 gr eggs
70 gr egg yolk
1 rind of one lemon
1 rind of one orange
1 cinnamon stick
200 gr caramel
200 gr cream
1 Tahiti vanilla pod
1.25 kg milk veil
2 l milk
90 gr ice cream stabilizer
190 gr sugar
Preparation
Home-made caramel custard:
Aromatize the milk with the cinnamon stick and lemon and orange rinds for about 12 hours. Strain the milk, then mix in the sugar, egg and egg yolk, and beat. Coat a mold with caramel, then pour in the milk and egg mixture. Cook at 125ºC / 257ºF for about 40 minutes.
Vanilla cream:
Start beating the cream. When half done, shave the vanilla pod over it, then finish beating. Milk veil ice cream. Mix all the ingredients and chill for about 12 hours, then beat.
Presentation
Place the caramel custard at the center of the plate with a ball of vanilla cream on one side and a ball of milk veil ice cream on the other. Finish by drizzling with caramel. Top with a crisp.
Wine Match
David Gomis
Carratell Ranci del Montsant (DO Montsant), by Celler de Capçanes. This sweet wine, made from the grapes of old Garnacha Negra vines, is an outstanding foil for the sweetness and creaminess of the caramel custard.
