Crema Catalana Foam 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!

CREMA CATALANA

Steps:

• Special equipment: 10 (5-ounce) ramekins
• In a medium saucepan, bring the milk, orange zest, cinnamon sticks, and salt to a boil then reduce the heat to low and simmer for 3 minutes to infuse flavors. In a large bowl, whisk the egg yolks with the 1 cup of sugar until pale and fluffy. Whisk the cornstarch with 1/2 cup water to make a slurry and whisk until thoroughly combined.
• Remove and discard the orange zest and cinnamon sticks from the milk. Whisking constantly, gradually add the milk to the egg yolk mixture. Return the mixture to the saucepan and bring to a simmer over medium heat, whisking constantly to thicken, about 3 to 5 minutes. Strain the custard into a large bowl and whisk in the vanilla. Divide the custard between 10 (5-ounce) ramekins and smooth the surfaces. Cool the custards slightly, then cover the ramekins with the plastic wrap and refrigerate them until the custard is cold, at least 8 or up to 24 hours
• To serve the crema catalana, sprinkle each ramekin evenly with 2 teaspoons of sugar. Use a kitchen torch to melt and caramelize the sugar until browned and crusty. 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.

CREMA CATALANA FOAM

Steps:

• Heat cream and milk with vanilla bean, cinnamon stick, and zests in a 2-quart heavy saucepan over moderate heat until just hot and let stand 5 minutes to infuse.
• Whisk together yolks, sugar, and flour until thick and pale. Pour hot cream through a sieve into yolk mixture, whisking until smooth, and transfer custard to cleaned pan. Cook over moderately low heat, stirring constantly, until slightly thickened and an instant-read thermometer registers 170°F, about 10 minutes. Pour through a fine sieve into a metal bowl set in an ice-water bath and cool, stirring occasionally.
• Transfer custard to siphon and screw on top tightly. Unscrew charge holder from head and put in a charger. Reattach charge holder and screw on tightly. Gas will be released into siphon (with a whooshing sound) within a few seconds. Chill filled siphon at least 1 hour to produce a stiffer foam. Remove and discard first charger. (As you unscrew charge holder, you'll hear a brief hissing sound.) If fitting from holder comes out attached to charger, just remove charger and reattach fitting. Screw on second charger and chill at least 15 minutes (longer if foam is not thick enough).
• Shake siphon well. Turn upside down and press lever to fill 3/4-cup glasses or cups with foam. Serve immediately.

CREMA CATALANA

Steps:

• Combine milk, lemon peel, orange peel and cinnamon sticks in heavy medium saucepan. Bring to boil. Reduce heat to low and simmer 10 minutes, stirring occasionally. Remove from heat. Discard lemon peels, orange peels and cinnamon sticks.
• Using electric mixer, beat egg yolks and sugar in large bowl until light and lemon colored. Beat in cornstarch. Gradually whisk in hot milk. Return mixture to same saucepan. Cook over medium heat until mixture boils, whisking constantly, about 10 minutes. Divide custard among six 2/3 cup custard cups. Refrigerate at least 3 hours or overnight.
• Preheat broiler. Sprinkle brown sugar evenly over custards. Broil until brown sugar caramelizes. (Or caramelize with round branding iron). Serve.

CREMA CATALANA

Steps:

• Preheat the oven to 140°C.
• Put cream, milk, vanilla, cinnamon and peel in a pan over medium heat.
• Bring just to boiling point, then remove from heat.
• Whisk together yolks and caster sugar in a large bowl.
• Strain cream and pour slowly over yolk mixture, whisking constantly.
• Skim off any foam.
• Put six 1/2-cup (125ml) ramekins in a large roasting pan and spoon mixture into ramekins.
• Pour hot water into pan to come halfway up sides of ramekins, then cover the whole pan with foil.
• Bake for 35-40 minutes or until just set.
• Lift the ramekins out of the pan and leave to cool before chilling in the fridge for 2 hours.
• When ready to serve, preheat the grill to high.
• Place ramekins on a baking tray, sprinkle brown sugar over chilled creams, then place under the grill (oven broiler) for 2-3 minutes until sugar is melted and dark golden.
• Leave for a few minutes for sugar to cool and harden before serving.

CREMA CATALANA (CATALAN BURNT CREAM)

Steps:

• Place the milk, scraped vanilla bean, cinnamon stick and lemon and orange zests in a saucepan and bring to the boil. Simmer for 5 minutes, then strain and set aside.
• Whisk the egg yolds with the caster sugar in a bowl for about 5 minutes, until pale and creamy. Add the cornflour and mix well. Slowly add the warm milk mixture to the egg and whisk continuously. Return to the saucepan and cook over low to medium heat, stirring constantly, for 5-10 minutes, or until the mixture is thick and creamy. Do not boil as it will curdle. Pour into six 1 cup ramekins and refrigerate for 6 hours or overnight.
• When ready to serve, sprinkle evenly with brown sugar and grill for 3 minutes or until it caramelises.