Catalana Recipe

Heat the Milk and Cream

In a saucepan, combine the whole milk, heavy cream, and 3 tablespoons of sugar. Heat over medium heat until just simmering. Remove from heat.

Whisk Egg Yolks

In a separate bowl, whisk together the egg yolks, cornstarch, and a pinch of salt until smooth.

Combine Mixtures

Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs.

Cook the Custard

Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened, about 5-7 minutes. Remove from heat and stir in the vanilla extract.

Combine Ingredients

In a small saucepan, mix together the orange marmalade, lemon juice, and water. Heat over low heat until warmed through and well combined.

Prepare Phyllo Dough

Preheat the oven to 375°F (190°C). Lay one sheet of phyllo dough on a clean surface and brush with melted butter. Sprinkle with sugar, then layer another sheet on top. Repeat with remaining sheets.

Roll and Bake

Roll the layered phyllo dough tightly into a log. Place on a baking sheet and brush the top with more melted butter. Bake for 15-20 minutes or until golden brown and crunchy.

Serve

Spoon the warm custard into serving dishes, top with citrus marmalade, and garnish with broken pieces of the crunchy phyllo roll.