Creme Catalan 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

SPANISH CRèME BRûLéE: CREMA CATALANA



Spanish Crème Brûlée: Crema Catalana image

Provided by Filippo Trapella

Categories     Dessert

Time 30m

Number Of Ingredients 6

1 Qt 1 Lt whole milk
8 yolks
4.5 tbsp 40 g cornstarch
1 organic lemon
2 cinnamon sticks
11 tbsp 160 g caster sugar + more for the crust

Steps:

  • FLAVORED MILK: First of all, pour the milk into a pot, then add the yellow peels of an organic lemon and 2 cinnamon stick. Now, place the pot over medium flame and heat until you see the first bubble simmering.
  • EGGS AND SUGAR: Meanwhile the milk is on the heat, crack the eggs and separate the yolks from the whites. Now, pour the yolks into a bowl and combine with 11 tbsp of sugar. Add also 4.5 tbsp of sifted cornstarch or the amount to obtain your preferred density (read the paragraph above for more information). Whisk the mixture until fluffy and consistent.
  • PREPARING THE EGG CREAM: Once the milk starts to simmer, place the pot far from the heat and add the eggs mixture immediately, whisking continuously with energy until consistent. At this point, place the pot again over minimum heat. Keep whisking the cream continually until it reaches the desired density. Now, pour the Crema Catalana into single serving bowls, then cover the cream surface immediately with plastic wrap in order to maintain the moisture. Once the Crema Catalana reach the room temperature, store in the fridge for a couple of hours.
  • CREMA CATALANA CRUST: Just before serving, cover the Crema Catalana with a thin layer of sugar and torch it until slightly burnt and caramelized, then 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.

CREME CATALAN



Creme Catalan image

Provided by Michael Chiarello : Food Network

Categories     dessert

Time 4h25m

Yield 12 servings

Number Of Ingredients 9

2 vanilla beans
3 cups whole milk
3 cups heavy cream
3 cinnamon sticks
3 lemons, zested
3 oranges, zested
18 egg yolks
3 tablespoons cornstarch
2 1/4 cups sugar

Steps:

  • Slice vanilla beans in half. In a saucepan bring milk, cream, cinnamon sticks, vanilla beans, and zests to a simmer for a few minutes. Discard cinnamon and vanilla beans.
  • In a bowl whisk the egg yolks together with the cornstarch and 2 cups sugar until incorporated and creamy. Slowly add this mixture into the saucepan of warm milk, mixing continuously.
  • Slowly heat the mixture over low heat, stirring the entire time, until it begins to thicken. Make sure that it does not boil. Pour into 12 shallow serving dishes, cool to room temperature, and refrigerate for several hours.
  • To serve sprinkle cold custards with the remaining sugar and caramelize with a torch or under a hot broiler.

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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