Cremat Catalan Coffee Recipes

HOMEMADE SPANISH CREMA CATALANA RECIPE

Steps:

• Put the milk on the stove in a small saucepan, along with the citrus peels and the cinnamon stick. Slowly bring to a boil.
• Dissolve the cornstarch in a splash of water and set aside.
• While the milk is slowly heating, beat the egg yolks with the sugar, until the mixture turns pale yellow. Beat in the dissolved cornstarch and a spoonful of the hot milk.
• Remove the citrus peels and cinnamon stick from the hot milk, and lower the heat.
• Slowly add the egg yolk mixture to the milk, making sure to keep stirring so that the eggs don't scramble!
• Stir constantly over a low heat, until the mixture has thickened.
• Remove from the heat and pour the mixture into traditional clay dishes or ramekins.
• Allow the custard to cool, and then cover in plastic wrap and chill the crema catalanas for about four hours (preferably overnight).
• Before serving, I like to let mine come to room temperature (unless it's summer-- that would be too hot!). Then sprinkle a thin layer of sugar on top of each ramekin. Spread the sugar out by tilting the ramekins in all directions. Caramelize with a small kitchen blowtorch (though the truly authentic crema catalanas are made with a hot iron (see photo below).
• Top with fresh fruit (optional) and enjoy!

CREMAT

Steps:

• Mix all ingredients except coffee and beans in a flameproof bowl or pot. Ignite the mixture. Let the flames burn, stirring occasionally until the alcohol burns off and the flames die out. Add the coffee slowly and the coffee beans. Or, for a more alcoholic drink, dowse the flames with the coffee slowly before they die out. Serve in mugs.

CREMA CATALANA

Steps:

• Combine egg yolks and sugar in a bowl and beat with an electric mixer until creamy. Mix in cornstarch.
• Peel lemon in one piece. Combine milk, lemon peel, cinnamon stick, and vanilla seeds in a heavy saucepan and bring to a boil over medium heat. Remove from heat, cover, and allow the milk to get infused with the flavorings for 30 minutes and cool. Whisk egg yolk-sugar mixture into the lukewarm milk.
• Return to heat and simmer, stirring constantly, over low heat until cream thickens, 5 to 10 minutes. Remove lemon peel and cinnamon stick. Spoon cream into 8 ovenproof ramikens and allow to cool completely, at least 4 hours or overnight.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Sprinkle 1 tablespoon turbinado sugar onto each ramiken and set under the broiler until sugar caramelizes, 1 to 2 minutes. Pay close attention so sugar does not burn.