Crema Catalana Catalan Burnt Cream Recipes

CREMA CATALANA / SPANISH BURNT CREAM CUSTARD

Crema catalana / Spanish burnt cream custard image

Crema catalana is a Spanish custard dessert very similar to crème brulee. This dessert is made with milk, cream, egg yolks, sugar, vanilla, orange peel, and cinnamon.

Provided by Layla Pujol

Categories Dessert

Time 30m

Number Of Ingredients 9

Ingredients

2 cups whole milk
1 cup cream
1 vanilla bean
4 strips orange peel (can also use lemon)
1 cinnamon stick - optional
8 egg yolks
½ cup sugar
½ cup turbinado or raw sugar
3 tbs corn starch

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

Crema Catalana image

My family loves this Spanish dessert so I usually make 8 portions, so we have can eat it 2 days in a row. You can of course also half the ingredients.

Provided by Marianne

Categories Spanish Recipes

Time 5h5m

Yield 8

Number Of Ingredients 8

Ingredients

8 large egg yolks
1 ¼ cups white sugar
3 tablespoons cornstarch
1 organic lemon
4 cups whole milk
1 (2 inch) piece cinnamon stick
1 (3 inch) vanilla bean, split and scraped
8 tablespoons turbinado sugar

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.

Nutrition Facts : Calories 310.7 calories, Carbohydrate 53.7 g, Cholesterol 217 mg, Fat 8.4 g, Fiber 0.2 g, Protein 6.6 g, SaturatedFat 3.9 g, Sodium 61.9 mg, Sugar 50 g

CREMA CATALANA

Crema Catalana image

Crema Catalana or Catalan Cream is the Catalan name and version of the French dessert, Crème Brulée. I made this for my blog, Desserts from Around the Globe, where I'm trying to prepare one recipe from every country of the world. I made Crema Catalana in the context of Andorra, since the cuisine there is mainly Catalan, combined, to some extent, with French and Italian.

Provided by Jessie L

Categories European

Time 2h40m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

200 g sugar
4 egg yolks
1 tablespoon cornstarch
1 cinnamon stick
240 ml milk

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.

Nutrition Facts : Calories 287.9, Fat 6.2, SaturatedFat 2.8, Cholesterol 174.2, Sodium 36.7, Carbohydrate 55.1, Sugar 50, Protein 4.3

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