Crema Catalana
Servings: 4
Calories: 280kcal
Cost: $7
Spain’s best
Equipment
- 4 Catalan clay dish/ capacity 6oz/180g
- 1 Burning iron or kitchen blowtorch
- 1 Baking tray
- 1 Saucepan
- 1 Whisk
- 1 Rubber spatula
- 1 Sieve
- 2 Pastry bowls
Ingredients
- 520 g Whole milk
- 80 g Heavy cream
- 100 g Egg yolks
- 100 g Sugar
- 25 g Cornstarch
- 12 g Orange peel
- 10 g Lemon peel
- 5 g Cinnamon stick, or ground
- 5 g Star anise
- 15 g Grand Marnier
- 25 g Butter
Instructions
Custard
- Bring to a boil the milk with cream, a third of the sugar, zests, and spices. Turn the heat off, and let milk to infuse for 20 minutes. Meanwhile, mix together sugar with cornstarch, and egg yolks. Do not overwork. Reheat milk, and sieve. Temper yolk mixture with one-third of hot milk. Add remaining liquid and transfer mixture back to the saucepan. Bring custard to a quick boil whisking constantly on medium heat, and add Grand Marnier and butter. Fill up ramekins immediately. Cover custard with plastic wrap in direct contact. Leave out to cool and place in the refrigerator to set.
- When ready to serve, top with a couple of teaspoons raw sugar. Blow torch until you reach caramelization. Garnish with poached lemon, and orange strips, star anise and cinnamon. Bon appétit!
Nutrition
Serving: 100g | Calories: 280kcal
