Difference between revisions of "Crema Catalana"
| Line 20: | Line 20: | ||
==Procedures== | ==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! | ||
Revision as of 17:39, 20 November 2012
| Crema Catalana | |
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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.
File:Food-spain-recipes1-crema-catalana.jpg
Crema Catalana
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.
