Citrus Crema Catalana Recipes
CREMA CATALANA
Steps:
- Special equipment: 10 (5-ounce) ramekins
- In a medium saucepan, bring the milk, orange zest, cinnamon sticks, and salt to a boil then reduce the heat to low and simmer for 3 minutes to infuse flavors. In a large bowl, whisk the egg yolks with the 1 cup of sugar until pale and fluffy. Whisk the cornstarch with 1/2 cup water to make a slurry and whisk until thoroughly combined.
- Remove and discard the orange zest and cinnamon sticks from the milk. Whisking constantly, gradually add the milk to the egg yolk mixture. Return the mixture to the saucepan and bring to a simmer over medium heat, whisking constantly to thicken, about 3 to 5 minutes. Strain the custard into a large bowl and whisk in the vanilla. Divide the custard between 10 (5-ounce) ramekins and smooth the surfaces. Cool the custards slightly, then cover the ramekins with the plastic wrap and refrigerate them until the custard is cold, at least 8 or up to 24 hours
- To serve the crema catalana, sprinkle each ramekin evenly with 2 teaspoons of sugar. Use a kitchen torch to melt and caramelize the sugar until browned and crusty. Serve immediately.
CITRUS CREMA CATALANA
Spanish trained chef Alex Urena learned this recipe for the Spanish version of crème brûlée from the grandmother of a friend he met while training at Spain's famed El Bulli restaurant. I simplified it a little as his original recipe called for oven-drying regular brown sugar in the pre-heated oven for 18 minutes, which you can certainly do if you can't find raw sugar. The silky texture of this dessert is amazing! Cooking time includes chilling time.
Provided by Raquel Grinnell
Categories < 4 Hours
Time 3h15m
Yield 2 desserts, 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 300°.
- In a saucepan, combine the milk with the cream, sugar, citrus zests and cinnamon stick and bring to a simmer over moderate heat. Remove from the heat.
- In a medium bowl, lightly beat the egg yolks. Whisk in 1/2 cup of the infused milk, then whisk the yolk mixture into the remaining infused milk in the saucepan. Strain the custard and pour it into two 3/4- or 1-cup ramekins.
- Set the ramekins in a small baking dish and add enough hot water to the dish to reach halfway up the side of the ramekins. Bake for about 45 minutes, or until the custards are barely set. Remove the ramekins from the baking dish, let cool slightly and cover loosely with foil. Refrigerate the custards until chilled, at least 2 hours.
- Preheat the broiler. Set the ramekins in a shallow baking dish packed with ice. Sprinkle the brown sugar evenly over the custards and broil 4 inches from the heat until golden brown, about 15 seconds; shift the baking dish for even browning. Serve at once.
- Make Ahead: The custards can be prepared through Step 4, tightly wrapped in plastic and refrigerated for 2 days.
Nutrition Facts : Calories 292.7, Fat 18.6, SaturatedFat 10.2, Cholesterol 234.4, Sodium 63.5, Carbohydrate 26.7, Fiber 1.2, Sugar 23.2, Protein 6.6
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