Crema Catalana -or Crème Brûlée , as it is often called in other countries- is a dessert that has come from the Middle Ages to the present day, practically the same as it appears in medieval cookbooks such as Llibre de Sent Soví (14th century). This homemade dessert that I bring you today is so simple , fast and cheap to prepare that I am sure that you will also include it in your sweet recipes, because it is also simply delicious.
The particularity of the Catalan Cream is to combine in the same bite the creamy and fine texture of the cream combined with the crunchy caramelised sugar . By following the steps of the recipe that I bring you today, you will achieve that fineness of the cream without lumps and a perfect burnt sugar . Encourage me to prepare this aromatic and sublime artisan dessert with which you are going to amaze all your guests. In addition to the explanation that follows, I am accompanying you with a video from my YouTube channel of recipes in which you can see me making it and explaining all the steps, tips and tricks.
Video-recipe of the Catalan Cream:
Ingredients for 4 people)
4 egg yolks
500 ml of milk
60 gr of sugar
15 gr of cornstarch (corn starch)
1 Branch of Cinnamon
Lemon and Orange Peel
During the process, to be able to do it well, you will need a pressure cooker, which although we do not put the lid on it as it is perfect for mixing all the ingredients, if you do not have it here we will analyze the best pressure cookers
How to make Catalan Cream step by step:
First , put the milk to heat in a pot or saucepan together with the cinnamon stick and the lemon and orange peels – previously washed -. I like to add 3 strips of lemon peel and 2 of orange, although you can vary to your liking.
Just before the milk starts to boil, take the pot off the heat and cover it so that the milk infuses all the flavor of cinnamon and citrus. We will leave it like that for at least 15 minutes.
Meanwhile, separate the yolks from the egg whites (we can reserve the egg whites to make cookies, meringue or other preparations.
In a bowl, add the 4 yolks, the 60 grams of sugar and the 15 grams of cornstarch and mix well with a silicone spatula or tongue or with a wooden ladle. It is not advisable to mix with rods since we do not want to introduce air into this mixture.
With the milk still warm, pour it in little by little , straining it through a fine mesh strainer over the mixture of egg yolks, sugar and cornstarch, stirring constantly.
Pour all this mixture back into the pot and put it over low heat, cooking while stirring until it thickens . This step can last between 10 and 20 minutes depending on the power of the fire. A trick to know that it is ready is when, when passing a finger over the spatula or ladle that we are using to stir, the groove that our finger makes remains without sliding.
Divide into bowls and refrigerate at least 3-4 hours before serving.
To make the burnt sugar , just before serving, add one or two tablespoons of sugar over the cream, trying to make a thin, smooth layer on top of the cream. With a kitchen torch, burn the sugar until the entire surface and all the sugar grains are caramelized, creating that crunchy caramel layer that we like so much.
And, as you can see, we already have our homemade Catalan Cream ready to enjoy. And I hope you guys enjoy this quick and easy dessert as much as I do!
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