CREMA CATALANA
My family loves this Spanish dessert so I usually make 8 portions, so we have can eat it 2 days in a row. You can of course also half the ingredients.
Provided by Marianne
Categories Spanish Recipes
Time 5h5m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 310.7 calories, Carbohydrate 53.7 g, Cholesterol 217 mg, Fat 8.4 g, Fiber 0.2 g, Protein 6.6 g, SaturatedFat 3.9 g, Sodium 61.9 mg, Sugar 50 g
CREMA CATALANA
Steps:
- Combine milk, lemon peel, orange peel and cinnamon sticks in heavy medium saucepan. Bring to boil. Reduce heat to low and simmer 10 minutes, stirring occasionally. Remove from heat. Discard lemon peels, orange peels and cinnamon sticks.
- Using electric mixer, beat egg yolks and sugar in large bowl until light and lemon colored. Beat in cornstarch. Gradually whisk in hot milk. Return mixture to same saucepan. Cook over medium heat until mixture boils, whisking constantly, about 10 minutes. Divide custard among six 2/3 cup custard cups. Refrigerate at least 3 hours or overnight.
- Preheat broiler. Sprinkle brown sugar evenly over custards. Broil until brown sugar caramelizes. (Or caramelize with round branding iron). Serve.
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.
CREMA CATALANA
Make and share this Crema Catalana recipe from Food.com.
Provided by Charlotte J
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
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.
CREMA CATALANA
Crema Catalana or Catalan Cream is the Catalan name and version of the French dessert, Crème Brulée. I made this for my blog, Desserts from Around the Globe, where I'm trying to prepare one recipe from every country of the world. I made Crema Catalana in the context of Andorra, since the cuisine there is mainly Catalan, combined, to some extent, with French and Italian.
Provided by Jessie L
Categories European
Time 2h40m
Yield 4-6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 287.9, Fat 6.2, SaturatedFat 2.8, Cholesterol 174.2, Sodium 36.7, Carbohydrate 55.1, Sugar 50, Protein 4.3
CREMA CATALANA FOAM
Provided by Ferran Adrià
Categories Sauce Citrus Dairy Dessert Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 11
Steps:
- Heat cream and milk with vanilla bean, cinnamon stick, and zests in a 2-quart heavy saucepan over moderate heat until just hot and let stand 5 minutes to infuse.
- Whisk together yolks, sugar, and flour until thick and pale. Pour hot cream through a sieve into yolk mixture, whisking until smooth, and transfer custard to cleaned pan. Cook over moderately low heat, stirring constantly, until slightly thickened and an instant-read thermometer registers 170°F, about 10 minutes. Pour through a fine sieve into a metal bowl set in an ice-water bath and cool, stirring occasionally.
- Transfer custard to siphon and screw on top tightly. Unscrew charge holder from head and put in a charger. Reattach charge holder and screw on tightly. Gas will be released into siphon (with a whooshing sound) within a few seconds. Chill filled siphon at least 1 hour to produce a stiffer foam. Remove and discard first charger. (As you unscrew charge holder, you'll hear a brief hissing sound.) If fitting from holder comes out attached to charger, just remove charger and reattach fitting. Screw on second charger and chill at least 15 minutes (longer if foam is not thick enough).
- Shake siphon well. Turn upside down and press lever to fill 3/4-cup glasses or cups with foam. Serve immediately.
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CREMA CATALANA RECIPE - AUTHENTIC SPANISH VERSION
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- Put the milk on the stove in a small saucepan, along with the citrus peels and the cinnamon stick. Slowly bring to a boil.
- While the milk is slowly heating, beat the egg yolks with the sugar, until the mixture turns pale yellow. Beat in the dissolved cornstarch and a spoonful of the hot milk.
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4.8/5 (5)Total Time 30 minsCategory Spanish DessertCalories 207 per serving
- Remove the peel from half an orange and half a lemon. Make sure to actually only remove the most superficial part and not the bitter, white part.
- Add 2 1/4 cups (500 milliliters) of milk, one cinnamon stick, and the orange and lemon peel to a pot. Heat the milk over medium heat. Just before it starts to boil (you will see that there are small bubbles on the surface) remove the pot from the heat.
- Meanwhile, add four egg yolks together with 2.1 ounces (60 grams) of sugar and 0.5 ounces (15 grams) of cornstarch to a bowl. Mix everything until the mixture becomes creamy.
- Pour the infused milk little by little through a strainer into the bowl so that the peels and the cinnamon stick remain in it. Stir the mixture.
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