Crema Catalana From the Steamer

For the Crema Catalana, heat the cream on the stove until just before boiling.

Remove from heat and stir in vanilla sugar, yolks and chopped almonds

Pour the mixture into 6 ramekins, cover with aluminum foil, place on the rack and cook (at 90°C for 30-35 minutes).

Then let cool and refrigerate for about 4 hours. Sprinkle the crema catalana with farin sugar and caramelize for 4 minutes under the preheated grill.

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