Catalan Crème Brûlée Recipes

CATALAN CRèME BRûLéE

Steps:

• Bring dry pudding mix, milk and zest to full rolling boil in saucepan on medium heat, stirring constantly. Add cream cheese, 1 piece at a time, stirring until well blended after each addition.
• Pour into 8 ovenproof dessert cups. Refrigerate 2 hours or until completely cooled. (Pudding thickens as it cools.)
• Heat broiler. Sprinkle each cup with sugar. Broil, 4 inches from heat, 1 to 2 min. or until sugar is melted.

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!

SPANISH CRèME BRûLéE: CREMA CATALANA

Steps:

• FLAVORED MILK: First of all, pour the milk into a pot, then add the yellow peels of an organic lemon and 2 cinnamon stick. Now, place the pot over medium flame and heat until you see the first bubble simmering.
• EGGS AND SUGAR: Meanwhile the milk is on the heat, crack the eggs and separate the yolks from the whites. Now, pour the yolks into a bowl and combine with 11 tbsp of sugar. Add also 4.5 tbsp of sifted cornstarch or the amount to obtain your preferred density (read the paragraph above for more information). Whisk the mixture until fluffy and consistent.
• PREPARING THE EGG CREAM: Once the milk starts to simmer, place the pot far from the heat and add the eggs mixture immediately, whisking continuously with energy until consistent. At this point, place the pot again over minimum heat. Keep whisking the cream continually until it reaches the desired density. Now, pour the Crema Catalana into single serving bowls, then cover the cream surface immediately with plastic wrap in order to maintain the moisture. Once the Crema Catalana reach the room temperature, store in the fridge for a couple of hours.
• CREMA CATALANA CRUST: Just before serving, cover the Crema Catalana with a thin layer of sugar and torch it until slightly burnt and caramelized, then serve immediately.

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.