Apple Crumble Crema Catalana
Pour 1 oz. Iberia Corn Starch in a bowl, then add 7 oz. milk.
Stir to dissolve the starch.
Pour the remaining 7 oz. of Milk in a pot, add the lemon peel and 1.7 oz. sugar and whisk.
Put over medium heat until boiling.
In the meantime, in another bowl, whisk together the egg yolks and 1.7 oz. sugar, then add the milk and starch we made earlier
When the milk start boiling, sift it in the bowl with the egg mixture.
Whisk it while mixing it.
Proceed to put the whole mixture in the pot, and put over low heat.
Cook and whisk until the cream becomes smoother and thicker.
Transfer the cream in small cocottes, cover with cling film and let cool down for 3 hours.
To prepare apple crumble: Peel and cut the apple in small dices.
Melt the butter in a non-stick pan, and cook the diced apple in it.
Add 1 tbsp Sugar and let cook on low heat for 5 minutes.
Add the cinnamon and 3.5 oz. crushed Iberia Galletas Maria Cookies.
To serve this dessert, add a spoon a apple crumble on the top of the Crema Catalana and sprinkle with a tbsp Iberia Turbinado Cane Sugar.