Difference between revisions of "Crema Catalana"
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==Description== | ==Description== | ||
[[crema]] Catalana <ref>{{cite book|last=Hart|first= Sam, Eddie |title=Modern Spanish Cooking |year=2006|publisher=Quadrille Publishing Ltd Alhambra House|isbn-13:978-184400-293-1|pages=158-159}}</ref> <ref>{{cite book|last=Waters|first=Alice |title=The art of simple food |year=2007|publisher=Clarkson Potter/Publishers|isbn=978-0-307-33679-8|pages=198-199}}</ref>is a Spanish dessert with a twist. The crunchy burnt caramel topping is a treat to teh common custard based desserts. | [[crema]] Catalana <ref>{{cite book|last=Hart|first= Sam, Eddie |title=Modern Spanish Cooking |year=2006|publisher=Quadrille Publishing Ltd Alhambra House|isbn-13:978-184400-293-1|pages=158-159}}</ref> <ref>{{cite book|last=Waters|first=Alice |title=The art of simple food |year=2007|publisher=Clarkson Potter/Publishers|isbn=978-0-307-33679-8|pages=198-199}}</ref>is a Spanish dessert with a twist. The crunchy burnt caramel topping is a treat to teh common custard based desserts. | ||
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Revision as of 19:01, 22 November 2012
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Description
crema Catalana [1] [2]is a Spanish dessert with a twist. The crunchy burnt caramel topping is a treat to teh common custard based desserts.
Ingredients
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
- Make the custard by taking the cream and the citrus zests and the cinnamon stick and heating slowly.
- Bring to boil.
- Remove from heat.
- Let cool for ~5 min.
- Combine the egg yolks with the caster sugar by beating.
- Achieve a pale and thick consistency.
- Strain the cream onto the egg yolk mixture, constantly whisk.
- Put the mixture in a heatproof bowl, then place in a large pan of simmering water.
- Continuously stir with wooden spoon.
- Achieve a thick consistency, ~30 min of stirring over heat.
- Remove from heat.
- Pour evenly into 6 ramekins.
- Leave to cool.
- Put in fridge for ~1-2 hours to set.
- Prepare the caramel topping.
- Sprinkle sugar over custards evenly.
- Caramelise with a blow torch, achieveing a brown crust.
- Leave to chill for ~30 min.
- Enjoy!
References
- ↑ Hart, Sam, Eddie (2006). Modern Spanish Cooking. Quadrille Publishing Ltd Alhambra House. pp. 158-159.
- ↑ Waters, Alice (2007). The art of simple food. Clarkson Potter/Publishers. pp. 198-199. ISBN 978-0-307-33679-8.
