Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, crema catalana. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
This Crema Catalana recipe is adapted from Claudia Roden's The Food of Spain— one of my favorite Spanish cookbooks! Crema Catalana (for those unfamiliar) is Spain's version of creme brûlée. Or, as many Catalans would argue, creme brûlée is France's version of Crema Catalana!
Crema Catalana is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Crema Catalana is something which I have loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we must prepare a few components. You can cook crema catalana using 7 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Crema Catalana:
- Prepare 300 ml milk
- Take Few slices of lemon and orange peel
- Take 1 cinnamon stick
- Take 3 egg yolks
- Make ready 7.5 g cornstarch
- Take 50 g caster sugar
- Get Extra sugar for caramelising on the top
Crema Catalana is generally made with milk, using corn starch to help thicken it, while crème brûlée is made with cream. While crème brûlée is normally flavored with vanilla, crema Catalana is infused with orange and often lemon and cinnamon. Like Creme Brulee, Crema Catalana is a classic custard but made "the Spanish way" - with milk instead of cream, less sugar and flavored with a cinnamon stick and lemon or orange peel. On my first trip to Spain, I fell in love with the food!
Steps to make Crema Catalana:
- Put milk, orange and lemon peels and the cinnamon stick into a saucepan and bring it to boil. Remove the pan from the heat and set aside for 10-15 minutes.
- Put the egg yolks, sugar and cornstarch in to a bowl and mix them well until the mixture turns into pale yellow.
- Filter and pour the warm milk into the yolk bowl and stir them well.
- Pour the mixture back to the pan and heat the mixture until it has thickened. (Keep stirring during this heating process)
- Pour the mixture into the ramekins. Cover the ramekins by cling film and leave them to the fridge to set for over 4 hours or overnight.
- When serving, sprinkle a thin layer of sugar on the top and then use the kitchen blowtorch or oven grill to caramelise the sugar on the top. Enjoy!!
Pan con Tomate, Stuffed Mushrooms, Spanish Flan, and this Spanish custard. Crema Catalana or Catalan Cream is the Spanish version of the French dessert, crème brulée. Due to the close proximity of Cataluña to France, some believe the famous French dessert actually originated in Cataluña! Wherever it originated won't matter as you eat this dessert, letting it dissolve in your mouth! It is a great dessert for Spring, since it is also called Crema de Sant Josep.
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