Crema Catalana Foam Food

CREMA CATALANA

Crema Catalana image

Make and share this Crema Catalana recipe from Food.com.

Provided by Charlotte J

Categories Dessert

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 1/2 cups light cream
2/3 cup milk
2 teaspoons vanilla extract
2 cinnamon sticks (quills)
1 pared orange, rind of
1 pared lemon, rind of
6 egg yolks
4 tablespoons caster sugar
2 1/2 tablespoons soft brown sugar

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.

CREMA CATALANA FOAM

Crema Catalana Foam image

Provided by Ferran Adrià

Categories Sauce Citrus Dairy Dessert Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 10 servings

Number Of Ingredients 11

Ingredients

1 1/2 cups heavy cream
1 1/2 cups whole milk
1 vanilla bean, halved lengthwise
1 cinnamon stick
Grated zest of 1 orange
Grated zest of 1/4 lemon
8 large egg yolks
1/2 cup sugar
2 tablespoons all-purpose flour
Special Equipment
1-liter whipped-cream siphon and 2 gas (N2O) chargers

Steps:

Heat cream and milk with vanilla bean, cinnamon stick, and zests in a 2-quart heavy saucepan over moderate heat until just hot and let stand 5 minutes to infuse.
Whisk together yolks, sugar, and flour until thick and pale. Pour hot cream through a sieve into yolk mixture, whisking until smooth, and transfer custard to cleaned pan. Cook over moderately low heat, stirring constantly, until slightly thickened and an instant-read thermometer registers 170°F, about 10 minutes. Pour through a fine sieve into a metal bowl set in an ice-water bath and cool, stirring occasionally.
Transfer custard to siphon and screw on top tightly. Unscrew charge holder from head and put in a charger. Reattach charge holder and screw on tightly. Gas will be released into siphon (with a whooshing sound) within a few seconds. Chill filled siphon at least 1 hour to produce a stiffer foam. Remove and discard first charger. (As you unscrew charge holder, you'll hear a brief hissing sound.) If fitting from holder comes out attached to charger, just remove charger and reattach fitting. Screw on second charger and chill at least 15 minutes (longer if foam is not thick enough).
Shake siphon well. Turn upside down and press lever to fill 3/4-cup glasses or cups with foam. Serve immediately.

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