I made a flavorful authentic crema catalana which reminded me of living in Seville Spain and smelling orange blossoms in the air. I made this recipe twice in order to get the ingredients and directions just right. Hope you enjoy!
Crema Catalana
Author: Alexis Avila, A Day in the Bite
Recipe type: Cream Custard
Cuisine: Spanish
Prep time:
Cook time:
Total time:
Serves: 6-8
I made a flavorful authentic crema catalana which reminded me of living in Seville Spain and smelling orange blossoms in the air. I made this recipe twice in order to get the ingredients and directions just right. Hope you enjoy!
Ingredients
- 4 cups whole milk
- 1 vanilla bean, scraped and bean into pot
- 3 lemon, 3 orange peels
- 1 cinnamon stick
- 5 TB sugar
- 10 egg yolks
- 5 TB Sugar
- 1 cup whole milk
- 3-4 TB corn starch
- 1 TB white sugar per ramekin and blowtorch (or broil in oven) for caramelization
Instructions
- In pot medium heat put the following and heat milk until it forms a think solid milk layer and bubbles start forming around edges (don’t bring to boil)
- whole milk (4 cups)
- vanilla bean, scraped and bean into pot
- three lemon, three orange peels
- cinnamon stick
- sugar (5 TB)
- turn off heat and let flavors sit for half hour and to let it cool down
- in a separate large bowl whisk:
- egg yolks (10)
- Sugar (5 TB)
- in smaller bowl whisk:
- whole milk (one cup)
- TB corn starch (four TB)
- Pour contents of small bowl into big bowl and whisk together
- pour contents of pot through a mesh sieve and into big bowl and whisk together
- Pour the big bowl liquid back to pot and turn heat to medium low to medium heat and constantly stir with a spoon (no whisk) for 10-20 minutes (don’t scrape bottom of pot when stirring) until liquid thickens and coats back of a spoon.
- Once crema has thickened slightly, immediately take off heat and immediately take out your strainer and Pour crema through a strainer into 6-8 ramekins. This will make your crema smoother leaving behind any larger bits (if you leave crema in pot after turning heat off you will continue cooking it and it will overcook your crema)
- Let the ramekins cool for a few minutes
- Seran wrap each ramekin and put in
- fridge for at least 4 hours but best to leave overnight so flavors infuse.
- for each ramekin, cover the top with a a thin layer (1 TB) of white sugar, blowtorch sugar (or broil) to caramelize sugar on top until golden brown
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