Wednesday, 12 November 2014

crema catalana recipe

Crema Catalana (catalane brunt cream) 
crema catalana recipe

Preparation time   : 15 minutes + overnight
  refrigeration
Total cooking time: 20 minutes
Serves : 6


Ingredients :

For the crema catalana we need :

1 litre milk
1 vanilla bean
1 cinnamon stick
zest of 1 small lemon, sliced into strips
2 strips orange zest, 4 x 2 cm (1 
½ x ¾
inches]
8 egg yolks½ cup (125 g/4 oz) caster sugar
4 tablespoons cornflour
3 tablespoons soft brown sugar.


Preparation :

1- Place the milk, scraped vanilla bean,
cinnamon stick and lemon and orange
zests in a saucepan and bring to the boil.
Simmer for 5 minutes, then strain and set
aside.

 
2- Whisk the egg yolks with the caster
sugar in a bowl for about 5 minutes until 
pale and creamy. Add the cornflour and ,
mix well. Slowly add the warm milk
mixture to the egg and whisk 
continuously. Return to the saucepan and
cook over low to medium heat, stirring
constantly, for 5-10 minutes, or until the
mixture is thick and creamy. Do not boil
as it will curdle. Pour into six 1-cup
(250 ml/8 fl oz) ramekins and refrigerate
for 6 hours, or overnight.


3- When ready to serve, sprinkle evenly
with brown sugar and grill for 3 minutes
or until it caramelizes.

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