Crema Catalana
Dish: Dessert
Quantity: 4
Country: Spain
The crema catalana or crema quemada, is a typical dessert of Catalan cuisine, although it is also prepared in Europe in general, basically consists of a kind of custard that is made from egg yolk, which then, at the time of serving, sugar is added on the surface and with the help of a blowtorch, crystallizes to achieve a crispy texture that contrasts perfectly with the creamy texture of the cream.
The elaboration of the crema catalana is very simple, also with this recipe it will be perfect, without lumps and very creamy, you can also prepare it in advance (one or two days before) to advance the work, it is perfectly preserved in the refrigerator, yes, you should only keep the cream in its container (usually clay pots are used, but if you do not have, nothing happens, use any other container you have at home) the step where you add the sugar and then melt it with the blowtorch, you must do it just at the time of serving.
We invite you to follow our step by step videos where we will explain in detail how to prepare crema catalana and if you have any doubts or questions leave us a message and we will gladly answer you.
Ingredients
- 500 ml (17 oz) of whole milk
- 4 egg yolks
- 15 g. (1 tbsp.) cornstarch
- 60 g. (4 tbsp.) sugar
- 1 cinnamon stick
- The peel of half a lemon
- The peel of half an orange
- Sugar to cover the top
How To Make It
Step 1: We begin the elaboration of our crema catalana, for this, in a pot at medium temperature add the milk, the cinnamon stick, the lemon peel and the orange peel and let it cook, just before it starts to boil (when you see that small bubbles begin to appear on the surface) remove from the heat.
Step 2: In a bowl we will add the sugar, cornstarch, egg yolks and with the help of a whisk, we begin to beat vigorously until obtaining a homogeneous cream, at first you will see that it has a somewhat dry texture, but as we go beating, it will become creamy (the texture should be the same as shown in the video).
Step 3: Add the infused milk that we had reserved to our mixture (use a strainer to remove the skins and cinnamon stick) stir and pour the mixture back into the pot where we infused the milk, bring to the fire (low temperature) and stir with rods without stopping until you see that it starts (it takes a few minutes, so we must be patient), finally you will see that it begins to thicken almost suddenly, just at that moment (when you see that the grooves of the rods are marked in the cream) remove from heat.
Step 4: Divide the cream into small earthenware casseroles (or any other container you have at home) and as soon as they are at room temperature, put them in the refrigerator for at least 4 hours (if you leave it overnight, much better).
Step 5: Al momento de servir, esparcimos el azúcar por encima (2 cucharaditas de postre aproximadamente) y con la ayuda de un soplete, fundimos el azúcar hasta ver que tome un color dorado como te muestro en el video y ya tenemos lista nuestra riquísima crema catalana.
Tips To Prepare It
The crema catalana is traditionally served in earthenware casseroles, but if you don't have them, it's okay, serve them in any other mold you have at home.
If you want to advance the work, you can prepare this crema catalana one or two days before and reserve them in the refrigerator until serving time, they are perfectly preserved, but only reserve the cream, the step of melting the sugar with the blowtorch, you must do it at the time of serving).
At the moment of cooking the crema catalana mixture, you must not stop stirring, so that it does not stick to the bottom.
What can we accompany this recipe with?
This delicious crema catalana is perfect as a dessert or for a delicious snack.
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