Citrus Crema Catalana 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 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.

CITRUS CREMA CATALANA

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.

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.