CREMA CATALANA
Crema Catalana or Catalan Cream is the Spanish version of the French dessert, crème brulée. Due to the close proximity of Cataluña to France, some believe the famous French dessert actually originated in Cataluña! Wherever it originated won't matter as you eat this dessert, letting it dissolve in your mouth! It is a great dessert for Spring, since it is also called Crema de Sant Josep, or St. Joseph's cream, traditionally prepared on March 19th, St. Joseph's Day, the Spanish equivalent of Father's Day in the USA. This is a great dessert to make ahead of time, since it is very easy and requires 2-3 hours of refrigeration before serving. Make it the day before and leave it in the refrigerator until you are ready to serve. Then heat the broiler, caramelize the sugar and serve! (Chill times not included).
Provided by Annacia
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
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.
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.
CREME CATALAN
Provided by Michael Chiarello : Food Network
Categories dessert
Time 4h25m
Yield 12 servings
Number Of Ingredients 9
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.
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- Pour the milk and cream in a small stock pot and add the orange and lemon peel, vanilla bean or vanilla paste, and cinnamon stick. Heat over medium-high heat, stirring constantly to prevent scorching, until the milk is just on the bring of boiling. Then turn off the heat, cover (to prevent a skin from forming).Let sit and cool for 30-45 minutes to allow the flavors of the citrus peel, vanilla and cinnamon to infuse the milk. Once cooled down remove the citrus zest, cinnamon stick and vanilla bean (if using).
- Towards the end of the cooling process, put the sugar and cornstarch in a mixing bowl along with the egg yolks. Whisk until smooth and pale. Pour some of the milk mixture into the bowl with the egg yolk mixture and whisk together. Next pour all of the egg yolk mixture into the pot with with the milk mixture and whisk until combined. Slowly heat the mixture, whisking constantly, until it is thickened. DO NOT BOIL.Pour the custard into individual ramekins. Cover the ramekins with plastic wrap to prevent a skin from forming on top. Let them cool and then place them in the refrigerator to chill overnight, preferably for 24 hours for best flavor. The longer the custard chills the more time the flavor will have to develop.
- Remove the custard from the fridge at least 20 minutes before serving to come to room temperature.Then sprinkle with turbinado sugar. (The more you add, the thicker the crunchy burnt sugar topping will be. But be careful or it will end up being overly sweet.) Use a butane kitchen torch to "burn" the sugar until it's a rich golden brown with some dark areas (see Note for alternate method). The ramekins will be very hot so let them sit for a minute or two and then serve immediately.
CREMA CATALANA | EGG RECIPE | JAMIE OLIVER
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From jamieoliver.com
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- Split the vanilla pod lengthways and add this too, then gently bring to the boil.Remove from the heat and allow to infuse for 15 minutes.Meanwhile, whisk the egg yolks with the sugar and cornflour until pale and creamy.
- Pass the milk through a sieve and discard everything else, then return the milk to the pan and place over a medium heat.
- Just before it reaches boiling point, slowly add the egg mixture, whisking continuously for about 7 minutes, or until it begins to thicken and coats the back of a wooden spoon.Remove it from the heat and pour into individual dishes or ramekins.
CREMA CATALANA RECIPE - AUTHENTIC SPANISH VERSION
2016-01-25 Steps 1-2: To begin, heat the milk along with the citrus peels and cinnamon stick until it comes to a slow boil. Dissolve the cornstarch in a …
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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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