Crema Catalana

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Crema Catalana
Crema quemada - jlastras.jpg

Description[edit]

crema Catalana [1] [2]is a Spanish dessert with a twist. The crunchy burnt caramel topping is a treat to the common custard based desserts.


Ingredients[edit]

custard

  • 500 ml single cream
  • grated zest of 1/2 lemon
  • grated zest of 1/2 orange
  • 1/2 cinnamon stick
  • 3 free range egg yolks
  • 60 g caster sugar

caramel topping

  • 110 g caster sugar

Procedures[edit]

  1. Make the custard by taking the cream and the citrus zests and the cinnamon stick and heating slowly.
  2. Bring to boil.
  3. Remove from heat.
  4. Let cool for ~5 min.
  5. Combine the egg yolks with the caster sugar by beating.
  6. Achieve a pale and thick consistency.
  7. Strain the cream onto the egg yolk mixture, constantly whisk.
  8. Put the mixture in a heatproof bowl, then place in a large pan of simmering water.
  9. Continuously stir with wooden spoon.
  10. Achieve a thick consistency, ~30 min of stirring over heat.
  11. Remove from heat.
  12. Pour evenly into 6 ramekins.
  13. Leave to cool.
  14. Put in fridge for ~1-2 hours to set.
  15. Prepare the caramel topping.
  16. Sprinkle sugar over custards evenly.
  17. Caramelise with a blow torch, achieveing a brown crust.
  18. Leave to chill for ~30 min.
  19. Enjoy!


References[edit]

  1. Hart, Sam, Eddie (2006). Modern Spanish Cooking. Quadrille Publishing Ltd Alhambra House. pp. 158-159. 
  2. Waters, Alice (2007). The art of simple food. Clarkson Potter/Publishers. pp. 198-199. ISBN 978-0-307-33679-8.