Crema Catalana Catalan Burnt Cream Recipes

CREMA CATALANA / SPANISH BURNT CREAM CUSTARD

Steps:

• Bring the milk, cream, vanilla, orange rind and cinnamon (if using) to a boil over low heat.
• Remove from the heat and let it cool down.
• Strain the milk and cream mixture to remove the vanilla bean, orange peel strips and cinnamon stick.
• Mix the egg yolks and ½ cup of regular sugar until you obtain a thick creamy mixture.
• Dissolve the cornstarch in ¼ cup of milk mixture, the stir it back into the remaining milk.
• Mix the milk in with the eggs and sugar, place it in a double boiler pan (or in a heat resistant glass bowl in a pan of water baño Maria style) over medium low heat, and stirring consistently until the cream thickens, do not let it boil.
• Cool the cream and pour into the ramekins or cazuelas.
• Chill for 24 hours or overnight.
• When ready to serve sprinkle 1 tablespoon of the raw sugar over each ramekin or cazuela, heat the iron and press it against the sugar until it is burnt. You may also use a torch or place it under the broiler in the oven.
• Serve immediately.

CREMA CATALANA

Steps:

• Beat together the egg yolks and 3/4 of sugar, until thoroughly blended and the mixture turns frothy. Add the cinnamon stick. Pour in the milk and cornstarch. Slowly heat the mixture, stirring constantly, just until thickened. Remove pot from heat immediately.
• Remove the cinnamon stick and ladle the milk mixture into 4-6 ramekins (depending on size). Allow to cool, then refrigerate for at least 2-3 hours, or overnight.
• 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, or serve it chilled.

CREMA CATALANA

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.