Catalan Cream with Balsamic Vinegar and Vanilla

The Michelin star chef Claudio Sadler dedicates to “La Vecchia Dispensa” his own interpretation of the classical Catalan Cream, made with a Balsamic note. The harmonious union of the tradition and the modern ways. A simple recipe of sure success.

Cooking time: 1h

Ingredients for 4 portions:

• 4 Egg Yolks
• 480 g Milk
• 45 g Balsamic Vinegar of Modena IGP Gold Label
• 90 g Sugar
• 1 Vanilla Pod

Preparation:

1. Whisk the egg yolks with sugar.
2. Add the vanilla pod to the milk. Bring the milk to the boiling point.
3. Add the milk to the yolks with sugar, whisking constantly. Add the Balsamic Vinegar.
4. Portion the custard into ceramic ramekins. Cover them with tinfoil. Make small holes into the tinfoil, for the vapor can come out. Cook in a steam cooker at 90° C for about 25 minutes.
5. Add a pinch of powdered sugar on the top of each portion. Use a kitchen torch to burn the sugar until it becomes gold brown. Garnish with fresh mint leaves and blackcurrant berries.

Buon Appetito!