HOMEMADE SPANISH CREMA CATALANA RECIPE
A delicious homemade Crema Catalana recipe, topped with fresh fruit!
Provided by Lauren Aloise
Categories Dessert
Time 20m
Number Of Ingredients 8
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!
Nutrition Facts : Calories 195.57 kcal, Carbohydrate 27.34 g, Protein 5.68 g, Fat 7.31 g, SaturatedFat 3.33 g, Cholesterol 172.92 mg, Sodium 51.84 mg, Fiber 0.67 g, Sugar 23.45 g, ServingSize 1 serving
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
Crema Catalana or Catalan Cream is the Spanish version of the French dessert, crème brulée. Due to the close proximity of Cataluña to France, some believe the famous French dessert actually originated in Cataluña! Wherever it originated won't matter as you eat this dessert, letting it dissolve in your mouth! It is a great dessert for Spring, since it is also called Crema de Sant Josep, or St. Joseph's cream, traditionally prepared on March 19th, St. Joseph's Day, the Spanish equivalent of Father's Day in the USA. This is a great dessert to make ahead of time, since it is very easy and requires 2-3 hours of refrigeration before serving. Make it the day before and leave it in the refrigerator until you are ready to serve. Then heat the broiler, caramelize the sugar and serve! (Chill times not included).
Provided by Annacia
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
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.
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:
- In a small bowl, combine the cornstarch and 2 tablespoons of the milk, and stir to dissolve cornstarch. In a medium saucepan, heat remaining milk with the lemon peel, vanilla bean and seeds, and cinnamon stick, stirring. Just before milk comes to a boil, turn off the heat, cover pan and set aside.
- In a large, heavy saucepan whisk together the eggs, sugar and reserved cornstarch mixture. Remove lemon peel from the milk, and slowly add the milk (and cinnamon stick) to the egg mixture, whisking constantly. Place pan over low heat, and cook, stirring constantly, until mixture thickens, about 10 minutes. Remove the cinnamon stick and discard.
- Strain the custard into a large measuring cup or bowl with a pouring spout, then pour the strained custard into 6 ovenproof ramekins. Refrigerate until ready to serve.
- Just before serving, heat a flat metal spatula over a hot gas flame. Sprinkle about 1 tablespoon of sugar over each custard, and then touch the surface of the sugar with the hot spatula just long enough to caramelize it. (Alternative methods for caramelizing are to place ramekins under a broiler, or use a small blow-torch).
CREMA CATALANA
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
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
Make and share this Crema Catalana recipe from Food.com.
Provided by Charlotte J
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
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.
CITRUS CREMA CATALANA
Spanish trained chef Alex Urena learned this recipe for the Spanish version of crème brûlée from the grandmother of a friend he met while training at Spain's famed El Bulli restaurant. I simplified it a little as his original recipe called for oven-drying regular brown sugar in the pre-heated oven for 18 minutes, which you can certainly do if you can't find raw sugar. The silky texture of this dessert is amazing! Cooking time includes chilling time.
Provided by Raquel Grinnell
Categories < 4 Hours
Time 3h15m
Yield 2 desserts, 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 300°.
- In a saucepan, combine the milk with the cream, sugar, citrus zests and cinnamon stick and bring to a simmer over moderate heat. Remove from the heat.
- In a medium bowl, lightly beat the egg yolks. Whisk in 1/2 cup of the infused milk, then whisk the yolk mixture into the remaining infused milk in the saucepan. Strain the custard and pour it into two 3/4- or 1-cup ramekins.
- Set the ramekins in a small baking dish and add enough hot water to the dish to reach halfway up the side of the ramekins. Bake for about 45 minutes, or until the custards are barely set. Remove the ramekins from the baking dish, let cool slightly and cover loosely with foil. Refrigerate the custards until chilled, at least 2 hours.
- Preheat the broiler. Set the ramekins in a shallow baking dish packed with ice. Sprinkle the brown sugar evenly over the custards and broil 4 inches from the heat until golden brown, about 15 seconds; shift the baking dish for even browning. Serve at once.
- Make Ahead: The custards can be prepared through Step 4, tightly wrapped in plastic and refrigerated for 2 days.
Nutrition Facts : Calories 292.7, Fat 18.6, SaturatedFat 10.2, Cholesterol 234.4, Sodium 63.5, Carbohydrate 26.7, Fiber 1.2, Sugar 23.2, Protein 6.6
CREMA CATALANA
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
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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