Crema de Sallent

Ingredients:

• 1 liter of whole milk
• 250 ml of heavy cream
• 150 grams of sugar
• 8 egg yolks
• 1 vanilla bean
• 5-6 fresh mandarin leaves
• 3-4 juniper berries
• 2 tablespoons of cornstarch
• A pinch of salt

Instructions:

1. Infuse the Milk:

   • In a medium saucepan, combine the whole milk, mandarin leaves, and juniper berries. Split the vanilla bean lengthwise and scrape the seeds into the milk. Add the vanilla pod to the saucepan as well.
   • Heat the mixture over medium heat until it begins to simmer. Do not let it boil.
   • Remove from heat and let the mixture steep for 30 minutes to allow the flavors to infuse.

2. Prepare the Egg Mixture:

   • In a large mixing bowl, whisk together the egg yolks, sugar, cornstarch, and a pinch of salt until the mixture is smooth and pale.

3. Combine the Mixtures:

   • Slowly strain the infused milk into the egg mixture, whisking constantly to combine. Make sure to discard the mandarin leaves, juniper berries, and vanilla pod.
   • Pour the mixture back into the saucepan.

4. Cook the Cream:

   • Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or a heatproof spatula, until it thickens and coats the back of the spoon. This should take about 8-10 minutes. Do not let it boil.
   • Remove from heat and stir in the heavy cream.

5. Cool and Serve:

   • Pour the cream into a bowl and cover the surface with plastic wrap to prevent a skin from forming.
   • Allow the cream to cool to room temperature, then refrigerate for at least 2 hours or until well chilled.
   • Serve the Crema de Sallent in individual bowls or glasses, garnished with a fresh mandarin leaf or a juniper berry if desired.

Enjoy this delicate and fragrant dessert!