Crema Catalana Ice Cream Sundaes 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:

• 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 ICE CREAM SUNDAES

Steps:

• For Ice Cream:
• Cook 1 cup sugar and 1/3 cup water in heavy medium saucepan over medium-low heat, stirring until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber color, occasionally swirling pan and brushing sides of pan with pastry brush dipped into water, about 10 minutes. Add whipping cream (mixture will bubble vigorously) and whisk until smooth. Whisk in half and half and bring to simmer. Whisk egg yolks in medium bowl to blend. Gradually whisk in hot cream mixture. Return mixture to saucepan and stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes; do not boil. Strain custard into bowl. Whisk in crème fraîche and vanilla extract. Refrigerate custard until well chilled.
• Transfer custard to ice cream maker and process according to manufacturer's instructions. (Can be prepared 1 week ahead. Freeze in covered container.)
• For sauce:
• Cook both sugars, apple juice and butter in heavy medium heat until sugar dissolves. Increase heat and boil until reduced to 1 cup, stirring frequently, about 3 minutes. Cool sauce to lukewarm, about 20 minutes. (Can be prepared 3 days ahead. Cover and refrigerate. Before using, rewarm sauce over low heat just until liquid.)
• Spoon ice cream into parfait glasses, wineglasses or bowls. Drizzle sauce over. Sprinkle with raspberries if desired.

CREMA CATALANA

Steps:

• In a pot, beat together the egg yolks and 3/4 cup sugar until thoroughly blended and the mixture turns frothy.
• Add the cinnamon stick and grated lemon rind.
• Mix the cornstarch with 2 tbsp of the cold milk, when well mixed return it to the remaining 2 cups of milk.
• Pour in the milk.
• Slowly heat the mixture, stirring constantly, just until thickened.
• Remove pot from heat immediately.
• Tip: As soon as the mixture thickens and you feel resistance while stirring, remove the pot from the heat or the mixture may curdle or separate! The texture of the finished crema will be grainy instead of smooth and creamy, this is as it should be.
• Remove the cinnamon stick and ladle the milk mixture into 4 ramekins (individual serving size).
• Allow to cool, then refrigerate for at least 2-3 hours.
• 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.
• If you'd like, you can serve the crema catalana chilled, but we think it has more flavor when served warm from the broiler.