Zutaten für Crema Catalana Catalan Burnt Cream
- 500ml whole milk
- Vanilla Bean
- 1 cinnamon stick
- Lemon, Zest Of
- Orange Zest
- Egg Yolks
- 100g caster sugar
- 2 tablespoons cornstarch
- Soft Brown Sugar
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Zubereitung von Crema Catalana Catalan Burnt Cream
- In a saucepan, combine 500ml whole milk, 1 vanilla bean (seeds scraped), 1 cinnamon stick, zest of 1 lemon, and zest of 1 orange. Bring to a boil over medium heat.
- Reduce heat and simmer gently for 5 minutes. Remove from heat and strain the mixture through a fine-mesh sieve, discarding solids. Set aside.
- In a large bowl, whisk together 6 large egg yolks and 100g caster sugar for 5 minutes, until the mixture is pale and creamy.
- Whisk in 2 tablespoons of cornstarch until thoroughly combined.
- Slowly pour the warm milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.
- Pour the mixture back into the saucepan. Cook over low heat, stirring constantly with a spatula, for 5-10 minutes, or until the custard thickens enough to coat the back of a spoon. Do not boil!
- Divide the custard evenly among six (1-cup) ramekins.
- Refrigerate for at least 6 hours, or preferably overnight, to allow the custard to set completely.
- Before serving, sprinkle each ramekin evenly with 1-2 teaspoons of brown sugar.
- Use a kitchen torch to caramelize the brown sugar until golden brown and bubbly. Alternatively, broil in the oven for 2-3 minutes, watching carefully to prevent burning.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
93g
Fat
29g
Carbs
11g
