Crema Catalana Catalan Burnt Cream Recipes

Steps:

• In a pot, beat together the egg yolks and 3/4 cup sugar until thoroughly blended and the mixture turns frothy.
• Add the cinnamon stick and grated lemon rind.
• Mix the cornstarch with 2 tbsp of the cold milk, when well mixed return it to the remaining 2 cups of milk.
• Pour in the milk.
• Slowly heat the mixture, stirring constantly, just until thickened.
• Remove pot from heat immediately.
• Tip: As soon as the mixture thickens and you feel resistance while stirring, remove the pot from the heat or the mixture may curdle or separate! The texture of the finished crema will be grainy instead of smooth and creamy, this is as it should be.
• Remove the cinnamon stick and ladle the milk mixture into 4 ramekins (individual serving size).
• Allow to cool, then refrigerate for at least 2-3 hours.
• Before serving, preheat the broiler.
• Remove ramekins with the crema catalana from refrigerator and sprinkle the rest of the sugar over each ramekin.
• When broiler is hot, place the ramekins under the broiler on the top shelf and allow the sugar to caramelize, turning gold and brown.
• This may take 10 minutes or so, depending on your broiler. Remove and serve immediately.
• If you'd like, you can serve the crema catalana chilled, but we think it has more flavor when served warm from the broiler.

Steps:

• Slice vanilla beans in half. In a saucepan bring milk, cream, cinnamon sticks, vanilla beans, and zests to a simmer for a few minutes. Discard cinnamon and vanilla beans.
• In a bowl whisk the egg yolks together with the cornstarch and 2 cups sugar until incorporated and creamy. Slowly add this mixture into the saucepan of warm milk, mixing continuously.
• Slowly heat the mixture over low heat, stirring the entire time, until it begins to thicken. Make sure that it does not boil. Pour into 12 shallow serving dishes, cool to room temperature, and refrigerate for several hours.
• To serve sprinkle cold custards with the remaining sugar and caramelize with a torch or under a hot broiler.

Steps:

• Place the milk, scraped vanilla bean, cinnamon stick and lemon and orange zests in a saucepan and bring to the boil. Simmer for 5 minutes, then strain and set aside.
• Whisk the egg yolds with the caster sugar in a bowl for about 5 minutes, until pale and creamy. Add the cornflour and mix well. Slowly add the warm milk mixture to the egg and whisk continuously. Return to the saucepan and cook over low to medium heat, stirring constantly, for 5-10 minutes, or until the mixture is thick and creamy. Do not boil as it will curdle. Pour into six 1 cup ramekins and refrigerate for 6 hours or overnight.
• When ready to serve, sprinkle evenly with brown sugar and grill for 3 minutes or until it caramelises.

Steps:

• Preheat the oven to 140°C.
• Put cream, milk, vanilla, cinnamon and peel in a pan over medium heat.
• Bring just to boiling point, then remove from heat.
• Whisk together yolks and caster sugar in a large bowl.
• Strain cream and pour slowly over yolk mixture, whisking constantly.
• Skim off any foam.
• Put six 1/2-cup (125ml) ramekins in a large roasting pan and spoon mixture into ramekins.
• Pour hot water into pan to come halfway up sides of ramekins, then cover the whole pan with foil.
• Bake for 35-40 minutes or until just set.
• Lift the ramekins out of the pan and leave to cool before chilling in the fridge for 2 hours.
• When ready to serve, preheat the grill to high.
• Place ramekins on a baking tray, sprinkle brown sugar over chilled creams, then place under the grill (oven broiler) for 2-3 minutes until sugar is melted and dark golden.
• Leave for a few minutes for sugar to cool and harden before serving.

Steps:

• Combine egg yolks and sugar in a bowl and beat with an electric mixer until creamy. Mix in cornstarch.
• Peel lemon in one piece. Combine milk, lemon peel, cinnamon stick, and vanilla seeds in a heavy saucepan and bring to a boil over medium heat. Remove from heat, cover, and allow the milk to get infused with the flavorings for 30 minutes and cool. Whisk egg yolk-sugar mixture into the lukewarm milk.
• Return to heat and simmer, stirring constantly, over low heat until cream thickens, 5 to 10 minutes. Remove lemon peel and cinnamon stick. Spoon cream into 8 ovenproof ramikens and allow to cool completely, at least 4 hours or overnight.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Sprinkle 1 tablespoon turbinado sugar onto each ramiken and set under the broiler until sugar caramelizes, 1 to 2 minutes. Pay close attention so sugar does not burn.

Steps:

• Beat together the egg yolks and 3/4 of sugar, until thoroughly blended and the mixture turns frothy. Add the cinnamon stick. Pour in the milk and cornstarch. Slowly heat the mixture, stirring constantly, just until thickened. Remove pot from heat immediately.
• Remove the cinnamon stick and ladle the milk mixture into 4-6 ramekins (depending on size). Allow to cool, then refrigerate for at least 2-3 hours, or overnight.
• Before serving, preheat the broiler. Remove ramekins with the Crema Catalana from refrigerator and sprinkle the rest of the sugar over each ramekin. When broiler is hot, place the ramekins under the broiler on the top shelf and allow the sugar to caramelize, turning gold and brown. This may take 10 minutes or so, depending on your broiler. Remove and serve immediately, or serve it chilled.