Difference between revisions of "Crema Catalana"

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== Description ==
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{{recipesummary|Image=[[File:Crema quemada - jlastras.jpg|350px]]|}}
[[crema]] Catalana is Shane Manning's favoirte dessert. He likes it very much, and you will literally find this delicious dessert on menus everywhere from Barcelona to Tarragona. It is the perfect end to a gourmet dinner, and pairs sublimely with Spain’s dessert wines such as a [[Muscat|Moscatel]] from Alicante, a Pedro Ximenez from Jerez or an old vine Garnacha from Malaga.
 
  
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==Description==
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[[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.
 
[[Image:food-spain-recipes1-crema-catalana.jpg|thumb|Crema Catalana]]
 
[[Image:food-spain-recipes1-crema-catalana.jpg|thumb|Crema Catalana]]
  
  
== Ingredients ==
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==Ingredients==
* 8 [[egg yolk]]s
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custard
* 1 liter of whole [[milk]]
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*500 ml single cream
* 1 [[cinnamon]] stick
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*grated zest of 1/2 lemon
* 30 g of Maizena ([[cornstarch]])
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*grated zest of 1/2 orange
* 1 [[peel|zest]] of [[lemon]]
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*1/2 cinnamon stick
* 200 g of [[granulated sugar|sugar]]
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*3 free range egg yolks
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*60 g caster sugar
  
== Procedures ==
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caramel topping
# Dissolve the Maizena in [[milk]].
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*110 g caster sugar
# Bring the [[milk]] to a boil with the [[cinnamon]] stick and [[lemon]] zest.
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# In another bowl, mix together the [[Granulated sugar|Sugar]], [[egg]] [[egg yolk|yolks]] and the Maizena (already dissolved).
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==Procedures==
# When the milk is boiling, remove from the heat, storing with the whisk.
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#
# Return the mixture to the saucepan and place it on low heat.
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# When the “[[crema]]” begins to bubble, turn off the heat. Pour the “[[crema]]” into the earthenware dishes and let it cool, then refrigerate.
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# Before serving, sprinkle [[Granulated sugar|Sugar]] on top of each “[[crema]]” and carmelize with a hot iron (or red hot bottom of a pan).
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==References==
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<References/>
  
 
[[Category:Crema Recipes]]
 
[[Category:Crema Recipes]]

Revision as of 18:32, 20 November 2012

Crema Catalana
Crema quemada - jlastras.jpg

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


References

  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.