Crema Catalana Ice Cream Sundaes Recipes

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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

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.

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 ICE CREAM SUNDAES



Crema Catalana Ice Cream Sundaes image

Categories     Dairy     Dessert     Freeze/Chill     Frozen Dessert     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 14

Ice Cream
1 cup sugar
1/3 cup water
1 1/2 cups whipping cream
1 cup half and half
6 egg yolks
1/2 cup crème fraîche or sour cream
1 teaspoon vanilla extract
Sauce
3/4 cup firmly packed dark brown sugar
1/4 cup sugar
1/2 cup apple juice
1/4 cup (1/2 stick) unsalted butter
Fresh raspberries (optional)

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.

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