Catalan Cream (Crema Catalana)TheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:111 kcal
Proteins:4.4 g
Fats:4.4 g
Carbohydrate:13.7 g
Fibers:0.3 g
Sugar:11.9 g
Cholesterol:139.6 mg
Sodium:42.8 mg
Calcium:115.6 mg
Energy:1398 kcal
Proteins:54.9 g
Fats:56 g
Carbohydrate:173 g
Fibers:4.3 g
Sugar:149.3 g
Cholesterol:1758.2 mg
Sodium:539.4 mg
Calcium:1455.4 mg
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INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1000
ml
whole milk
1
cinnamon stick
rind of 1/2 lemon
rind of 1/2 orange
1
ml
vanilla bean
8
medium egg yolks
30
ml
cornstarch
125
ml
brown sugar
**Material
4
small, shallow heat proof dishes, preferably cazuelas
METHOD
- In a saucepan, gently heat 250 ml (1 cup) milk; infuse the vanilla bean and cinnamon stick.
- In a bowl, whisk the egg yolks with the sugar; blend in the cornstarch dissolved in 750 ml (3 cups) cold milk, and the zests.
- Pour into the hot milk. Heat gently, stirring briskly.
- When the mixture thickens, immediately remove the pan from the heat; remove the cinnamon stick and vanilla bean.
- Pour the cream into individual ramekins and let cool.
- Just before serving, caramelize with a torch or under the broiler (see chef's notes).
CHEF'S NOTES
Unlike the thicker crème brûlée, Catalan cream does not have to be cooked in the oven.
To caramelize the cream, ideally use a torch.
Catalan cream is served cold. If you want to caramelize the cream under the broiler, put the ramekins into a shallow pan containing ice cubes so that the custard doesn't heat up.
