Crema Catalana
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Crema Catalana
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Crema Catalana, also known as crema quemada (crème brûlée) is a typical Catalan dessert, close to creme brulee.
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Ingredients
- 4 cups milk whole
- 8 egg yolk
- ½ cup caster sugar
- 2 tablespoons cornstarch
- lemon rind without the pith, rind of half a lemon
- orange rind without the pith, rind of a quarter of an orange
- 1 cassia cinnamon stick form
- 1 vanilla sugar packet
- 1 pinch fleur de sel
- 2 tablespoons butter unsalted
- crystal sugar or brown sugar, to caramelize
Equipment
- Non-stick pot
- plastic wrap
- Fine mesh strainer
- ramekins
- Blowtorch
Instructions
- In a non-stick saucepan, heat the milk with the orange and lemon rinds and cinnamon.
- When the milk is about to boil, turn off the heat and cover the milk with plastic wrap.
- Let steep for 20 minutes.
- Strain the milk through a fine mesh colander and heat it slightly.
- In a large bowl, beat the egg yolks, salt, and cornstarch.
- Slowly pour the hot milk over the mixture, whisking constantly.
- Pour the mixture into the non-stick saucepan and heat over low to medium heat, stirring constantly, using a wooden spoon.
- When the mixture starts to thicken, remove it from the heat and keep stirring constantly until it is very thick but still creamy.
- Add the butter and mix well.
- Divide the mixture into individual ramekins.
- Cover each ramekin with plastic wrap and let cool completely.
- To serve, top each cream with a layer of sugar and, using a blowtorch, caramelize until golden brown.
- It is also possible to caramelize the sugar under the grill of the oven over high heat, watching carefully so that it does not burn.
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