Crema Catalana Recipes

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CREMA CATALANA



Crema Catalana image

Provided by Ingrid Hoffmann

Categories     dessert

Time 30m

Yield 10 servings

Number Of Ingredients 8

5 cups milk
4 strips orange zest
2 cinnamon sticks
Pinch salt
8 large egg yolks
1 cup sugar, plus extra for caramelizing
1 tablespoon cornstarch
2 teaspoons vanilla extract

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 / 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

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

Provided by Food Network

Categories     dessert

Yield 6 servings

Number Of Ingredients 9

5 cups whole milk (do not use lowfat or nonfat)
8 3x1inch strips lemon peel
4 3x1inch strips orange peel
2 cinnamon sticks, broken in half
8 large egg yolks
1 cup sugar
1/2 cup cornstarch
6 tablespoons brown sugar
Vanilla extract

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.

HOMEMADE SPANISH CREMA CATALANA RECIPE



Homemade Spanish Crema Catalana Recipe image

A delicious homemade Crema Catalana recipe, topped with fresh fruit!

Provided by Lauren Aloise

Categories     Dessert

Time 20m

Number Of Ingredients 8

2 tablespoons of cornstarch ((15g))
2 1/2 cups of whole milk ((600 ml))
A big slice of peel from a lemon and an orange (note: not the zest, but rather big slices of the peel)
1 cinnamon stick
5 large egg yolks
1/2 cup superfine sugar ((100g) if you can't find superfine, don't worry, it'll just be a bit more grainy)
Additional sugar to caramelize on top
Fresh fruit (like figs, raspberries or strawberries to top)

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



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

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

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