How to make
Put the cherries in a saucepan along with 50 g of the sugar.
After they caramelize, add a pinch of cinnamon and cognac.
After the alcohol has evaporated, remove it from the heat.
Beat the yolks with the remaining sugar, from which we set aside about 2 tbsp.
Add the flour, vanilla, orange essence and 100 ml of milk.
Put the remaining milk in a saucepan and heat it on the stove.
In a thin stream, pour the egg mixture into the milk to temper it.
Remove it from the heat, strain and place the mixture back onto the heat.
Stir constantly until bubbles appear and the vanilla cream thickens.
Remove it from the stove. Place the cherries in suitable bowls and pour the cream on top.
After it has cooled enough, sprinkle a little sugar on top and caramelize with the help of a kitchen blow torch.
Immediately serve the Cherry Crema Catalana.
