Recipe - Crema Catalana (Cream Catalan)
Crema Catalanas are similar to creme brullee, a creamy custard with a crisp sugar topping. The main difference is that Crema Catalanas are traditionally served in an earthenware dish and flavoured with lemon zest and .Ingredients For four dishes: 500ml double cream (40% fat) 3 egg yolks 100g caster sugar zest of 1 lemon 1 cinnamon stick To finish: 4 tablespoons caster sugar |
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Directions: Cream: Place the cream in a saucepan with the lemon zest, cinnamon stick and sugar and bring it to the simmer. Allow it to simmer for a couple of minutes until the sugar has dissolved. Remove it from the heat and allow to cool. Custard: Remove the cinnamon stick and strain the lemon zest from the cream. Return the cream to the heat and bring it to a gentle simmer and remove it from the heat. Beat the eggs together in a bowl and add around 70ml of the cream to it and mix it so that it is well blended. Stir the egg mixture into the cream in the saucepan with a wooden spoon. Place the saucepan over the lowest possible heat and stir it constantly with a wooden spoon until it thickens and leaves a heavy coating on the spoon. Be very careful not to make it too hot (or you will end up with scrambled eggs). Pour the custard into four round, shallow and preferably earthenware dishes. Allow the custard to cool, then cover with cling film and place them in a fridge until chilled. To Finish: Sprinkle the remaining caster sugar evenly over the top of each custard and place them under a hot preheated grill (or use a chef's blow-lamp over the surface) to caramalise. Cook the sugar until it has melted, remove it from the grill, cool slightly to allow the surface to caramalise into a crisp crust. Serve. |
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