Citrus Crema Catalana Food

HOMEMADE SPANISH CREMA CATALANA RECIPE

Steps:

• Put the milk on the stove in a small saucepan, along with the citrus peels and the cinnamon stick. Slowly bring to a boil.
• Dissolve the cornstarch in a splash of water and set aside.
• While the milk is slowly heating, beat the egg yolks with the sugar, until the mixture turns pale yellow. Beat in the dissolved cornstarch and a spoonful of the hot milk.
• Remove the citrus peels and cinnamon stick from the hot milk, and lower the heat.
• Slowly add the egg yolk mixture to the milk, making sure to keep stirring so that the eggs don't scramble!
• Stir constantly over a low heat, until the mixture has thickened.
• Remove from the heat and pour the mixture into traditional clay dishes or ramekins.
• Allow the custard to cool, and then cover in plastic wrap and chill the crema catalanas for about four hours (preferably overnight).
• Before serving, I like to let mine come to room temperature (unless it's summer-- that would be too hot!). Then sprinkle a thin layer of sugar on top of each ramekin. Spread the sugar out by tilting the ramekins in all directions. Caramelize with a small kitchen blowtorch (though the truly authentic crema catalanas are made with a hot iron (see photo below).
• Top with fresh fruit (optional) and enjoy!

CREMA CATALANA

Steps:

• In a pot, beat together the egg yolks and 3/4 cup sugar until thoroughly blended and the mixture turns frothy.
• Add the cinnamon stick and grated lemon rind.
• Mix the cornstarch with 2 tbsp of the cold milk, when well mixed return it to the remaining 2 cups of milk.
• Pour in the milk.
• Slowly heat the mixture, stirring constantly, just until thickened.
• Remove pot from heat immediately.
• Tip: As soon as the mixture thickens and you feel resistance while stirring, remove the pot from the heat or the mixture may curdle or separate! The texture of the finished crema will be grainy instead of smooth and creamy, this is as it should be.
• Remove the cinnamon stick and ladle the milk mixture into 4 ramekins (individual serving size).
• Allow to cool, then refrigerate for at least 2-3 hours.
• Before serving, preheat the broiler.
• Remove ramekins with the crema catalana from refrigerator and sprinkle the rest of the sugar over each ramekin.
• When broiler is hot, place the ramekins under the broiler on the top shelf and allow the sugar to caramelize, turning gold and brown.
• This may take 10 minutes or so, depending on your broiler. Remove and serve immediately.
• If you'd like, you can serve the crema catalana chilled, but we think it has more flavor when served warm from the broiler.

CITRUS CREMA CATALANA

Steps:

• Preheat the oven to 300°.
• In a saucepan, combine the milk with the cream, sugar, citrus zests and cinnamon stick and bring to a simmer over moderate heat. Remove from the heat.
• In a medium bowl, lightly beat the egg yolks. Whisk in 1/2 cup of the infused milk, then whisk the yolk mixture into the remaining infused milk in the saucepan. Strain the custard and pour it into two 3/4- or 1-cup ramekins.
• Set the ramekins in a small baking dish and add enough hot water to the dish to reach halfway up the side of the ramekins. Bake for about 45 minutes, or until the custards are barely set. Remove the ramekins from the baking dish, let cool slightly and cover loosely with foil. Refrigerate the custards until chilled, at least 2 hours.
• Preheat the broiler. Set the ramekins in a shallow baking dish packed with ice. Sprinkle the brown sugar evenly over the custards and broil 4 inches from the heat until golden brown, about 15 seconds; shift the baking dish for even browning. Serve at once.
• Make Ahead: The custards can be prepared through Step 4, tightly wrapped in plastic and refrigerated for 2 days.

CREMA CATALANA

Steps:

• Preheat the oven to 140°C.
• Put cream, milk, vanilla, cinnamon and peel in a pan over medium heat.
• Bring just to boiling point, then remove from heat.
• Whisk together yolks and caster sugar in a large bowl.
• Strain cream and pour slowly over yolk mixture, whisking constantly.
• Skim off any foam.
• Put six 1/2-cup (125ml) ramekins in a large roasting pan and spoon mixture into ramekins.
• Pour hot water into pan to come halfway up sides of ramekins, then cover the whole pan with foil.
• Bake for 35-40 minutes or until just set.
• Lift the ramekins out of the pan and leave to cool before chilling in the fridge for 2 hours.
• When ready to serve, preheat the grill to high.
• Place ramekins on a baking tray, sprinkle brown sugar over chilled creams, then place under the grill (oven broiler) for 2-3 minutes until sugar is melted and dark golden.
• Leave for a few minutes for sugar to cool and harden before serving.