HOMEMADE SPANISH CREMA CATALANA RECIPE
A delicious homemade Crema Catalana recipe, topped with fresh fruit!
Provided by Lauren Aloise
Categories Dessert
Time 20m
Number Of Ingredients 8
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!
Nutrition Facts : Calories 195.57 kcal, Carbohydrate 27.34 g, Protein 5.68 g, Fat 7.31 g, SaturatedFat 3.33 g, Cholesterol 172.92 mg, Sodium 51.84 mg, Fiber 0.67 g, Sugar 23.45 g, ServingSize 1 serving
CREMA CATALANA
Crema Catalana or Catalan Cream is the Spanish version of the French dessert, crème brulée. Due to the close proximity of Cataluña to France, some believe the famous French dessert actually originated in Cataluña! Wherever it originated won't matter as you eat this dessert, letting it dissolve in your mouth! It is a great dessert for Spring, since it is also called Crema de Sant Josep, or St. Joseph's cream, traditionally prepared on March 19th, St. Joseph's Day, the Spanish equivalent of Father's Day in the USA. This is a great dessert to make ahead of time, since it is very easy and requires 2-3 hours of refrigeration before serving. Make it the day before and leave it in the refrigerator until you are ready to serve. Then heat the broiler, caramelize the sugar and serve! (Chill times not included).
Provided by Annacia
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
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.
CREMA CATALANA
Steps:
- Special equipment: 10 (5-ounce) ramekins
- In a medium saucepan, bring the milk, orange zest, cinnamon sticks, and salt to a boil then reduce the heat to low and simmer for 3 minutes to infuse flavors. In a large bowl, whisk the egg yolks with the 1 cup of sugar until pale and fluffy. Whisk the cornstarch with 1/2 cup water to make a slurry and whisk until thoroughly combined.
- Remove and discard the orange zest and cinnamon sticks from the milk. Whisking constantly, gradually add the milk to the egg yolk mixture. Return the mixture to the saucepan and bring to a simmer over medium heat, whisking constantly to thicken, about 3 to 5 minutes. Strain the custard into a large bowl and whisk in the vanilla. Divide the custard between 10 (5-ounce) ramekins and smooth the surfaces. Cool the custards slightly, then cover the ramekins with the plastic wrap and refrigerate them until the custard is cold, at least 8 or up to 24 hours
- To serve the crema catalana, sprinkle each ramekin evenly with 2 teaspoons of sugar. Use a kitchen torch to melt and caramelize the sugar until browned and crusty. Serve immediately.
CREMA CATALANA
Steps:
- Combine milk, lemon peel, orange peel and cinnamon sticks in heavy medium saucepan. Bring to boil. Reduce heat to low and simmer 10 minutes, stirring occasionally. Remove from heat. Discard lemon peels, orange peels and cinnamon sticks.
- Using electric mixer, beat egg yolks and sugar in large bowl until light and lemon colored. Beat in cornstarch. Gradually whisk in hot milk. Return mixture to same saucepan. Cook over medium heat until mixture boils, whisking constantly, about 10 minutes. Divide custard among six 2/3 cup custard cups. Refrigerate at least 3 hours or overnight.
- Preheat broiler. Sprinkle brown sugar evenly over custards. Broil until brown sugar caramelizes. (Or caramelize with round branding iron). Serve.
CREMA CATALANA
My family loves this Spanish dessert so I usually make 8 portions, so we have can eat it 2 days in a row. You can of course also half the ingredients.
Provided by Marianne
Categories Spanish Recipes
Time 5h5m
Yield 8
Number Of Ingredients 8
Steps:
- Combine egg yolks and sugar in a bowl and beat with an electric mixer until creamy. Mix in cornstarch.
- Peel lemon in one piece. Combine milk, lemon peel, cinnamon stick, and vanilla seeds in a heavy saucepan and bring to a boil over medium heat. Remove from heat, cover, and allow the milk to get infused with the flavorings for 30 minutes and cool. Whisk egg yolk-sugar mixture into the lukewarm milk.
- Return to heat and simmer, stirring constantly, over low heat until cream thickens, 5 to 10 minutes. Remove lemon peel and cinnamon stick. Spoon cream into 8 ovenproof ramikens and allow to cool completely, at least 4 hours or overnight.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Sprinkle 1 tablespoon turbinado sugar onto each ramiken and set under the broiler until sugar caramelizes, 1 to 2 minutes. Pay close attention so sugar does not burn.
Nutrition Facts : Calories 310.7 calories, Carbohydrate 53.7 g, Cholesterol 217 mg, Fat 8.4 g, Fiber 0.2 g, Protein 6.6 g, SaturatedFat 3.9 g, Sodium 61.9 mg, Sugar 50 g
CREMA CATALANA ICE CREAM SUNDAES
Categories Dairy Dessert Freeze/Chill Frozen Dessert Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 14
Steps:
- For Ice Cream:
- Cook 1 cup sugar and 1/3 cup water in heavy medium saucepan over medium-low heat, stirring until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber color, occasionally swirling pan and brushing sides of pan with pastry brush dipped into water, about 10 minutes. Add whipping cream (mixture will bubble vigorously) and whisk until smooth. Whisk in half and half and bring to simmer. Whisk egg yolks in medium bowl to blend. Gradually whisk in hot cream mixture. Return mixture to saucepan and stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes; do not boil. Strain custard into bowl. Whisk in crème fraîche and vanilla extract. Refrigerate custard until well chilled.
- Transfer custard to ice cream maker and process according to manufacturer's instructions. (Can be prepared 1 week ahead. Freeze in covered container.)
- For sauce:
- Cook both sugars, apple juice and butter in heavy medium heat until sugar dissolves. Increase heat and boil until reduced to 1 cup, stirring frequently, about 3 minutes. Cool sauce to lukewarm, about 20 minutes. (Can be prepared 3 days ahead. Cover and refrigerate. Before using, rewarm sauce over low heat just until liquid.)
- Spoon ice cream into parfait glasses, wineglasses or bowls. Drizzle sauce over. Sprinkle with raspberries if desired.
CREMA CATALANA
Crema Catalana or Catalan Cream is the Catalan name and version of the French dessert, Crème Brulée. I made this for my blog, Desserts from Around the Globe, where I'm trying to prepare one recipe from every country of the world. I made Crema Catalana in the context of Andorra, since the cuisine there is mainly Catalan, combined, to some extent, with French and Italian.
Provided by Jessie L
Categories European
Time 2h40m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Beat together the egg yolks and 3/4 of sugar, until thoroughly blended and the mixture turns frothy. Add the cinnamon stick. Pour in the milk and cornstarch. Slowly heat the mixture, stirring constantly, just until thickened. Remove pot from heat immediately.
- Remove the cinnamon stick and ladle the milk mixture into 4-6 ramekins (depending on size). Allow to cool, then refrigerate for at least 2-3 hours, or overnight.
- 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, or serve it chilled.
Nutrition Facts : Calories 287.9, Fat 6.2, SaturatedFat 2.8, Cholesterol 174.2, Sodium 36.7, Carbohydrate 55.1, Sugar 50, Protein 4.3
CREMA CATALANA FOAM
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
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.
More about "crema catalana food"
EASY & DELICIOUS SPANISH CREMA CATALANA RECIPE
From spanishfoodguide.com
4.8/5 (5)Total Time 30 minsCategory Spanish DessertCalories 207 per serving
- Remove the peel from half an orange and half a lemon. Make sure to actually only remove the most superficial part and not the bitter, white part.
- Add 2 1/4 cups (500 milliliters) of milk, one cinnamon stick, and the orange and lemon peel to a pot. Heat the milk over medium heat. Just before it starts to boil (you will see that there are small bubbles on the surface) remove the pot from the heat.
- Meanwhile, add four egg yolks together with 2.1 ounces (60 grams) of sugar and 0.5 ounces (15 grams) of cornstarch to a bowl. Mix everything until the mixture becomes creamy.
- Pour the infused milk little by little through a strainer into the bowl so that the peels and the cinnamon stick remain in it. Stir the mixture.
AUTHENTIC CREMA CATALANA RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.2/5 (101)Total Time 3 hrs 20 minsCategory Dessert, PieCalories 362 per serving
CATALAN CREAM (CREMA CATALANA) - THE DARING GOURMET
From daringgourmet.com
CREMA CATALANA (SWEET CATALAN CREAM) - SPAIN RECIPES
From spain-recipes.com
CREMA CATALANA - CAROLINE'S COOKING
From carolinescooking.com
CREMA CATALANA, SPAIN'S CLASSIC DESSERT - AMIGOFOODS
From blog.amigofoods.com
CREMA CATALANA | EGG RECIPE | JAMIE OLIVER
From jamieoliver.com
AUTHENTIC SPANISH “CREMA CATALANA” - JAVI RECIPES
From javirecipes.com
CREMA CATALANA | SPANISH RECIPES | SBS FOOD
From sbs.com.au
CREMA CATALANA - OH SWEET DISNEY! - DISNEY RECIPES
From ohsweetdisney.com
CREMA CATALANA (SPANISH CUSTARD) - KEVIN IS COOKING
From keviniscooking.com
CREMA CATALANA - WORLDFOODTOUR
From worldfoodtour.com
CREMA CATALANA - AINSLEY HARRIOTT
From ainsley-harriott.com
HOW TO MAKE CREMA CATALANA - TRADITIONAL SPANISH FOOD
From traditionalspanishfood.com
CREMA CATALANA - A SPANISH DREAM CREAM RECIPE
From italiannotes.com
RECETTE ESPAGNOLE DE LA CREMA CATALANA - SPANISH FOOD
From spanish-food.org
DESSERT LYOPHILISé SANS GLUTEN CREMA CATALANA, RAPIDE ET FACILE
From lyofood.fr
AUTHENTIC CREMA CATALANA RECIPE - TASTY CORNER
From blog.giallozafferano.com
CREMA CATALANA RECIPE - WORLD FOOD STORY
From worldfoodstory.co.uk
CREMA CATALANA RECIPE. TRADITIONAL SPANISH DESSERT | QUIERO POSTRE
From quieropostre.com
CREMA CATALANA - SPANISH STYLE BURNT CUSTARD CREAM - LAYLITA'S …
From laylita.com
HOMEMADE SPANISH CREMA CATALANA RECIPE - SPAIN ON A FORK
From spainonafork.com
CREMA CATALANA - FOOD NETWORK UK
From foodnetwork.co.uk
CREMA CATALANA - TRADITIONAL SPANISH RECIPE | 196 FLAVORS
From 196flavors.com
CREMA CATALANA RECIPE - BASCO FINE FOODS
From bascofinefoods.com
CREMA CATALANA | TRADITIONAL CUSTARD FROM CATALONIA, SPAIN
From tasteatlas.com
THE BEST NEW WAY TO MAKE CREMA CATALANA - COOK, PLANT AND …
From cookplantanddecor.com
CREMA CATALANA: THE PERFECT LOCAL TREAT FOR SOMETHING SWEET
From catalunyacasas.com
WHERE TO FIND THE BEST CREMA CATALANA IN BARCELONA - DEVOUR TOURS
From devourtours.com
CREMA CATALANA | FOODTALK
From foodtalkdaily.com
CREMA CATALAN RECIPE | GOOD FOOD
From goodfood.com.au
THE FAMOUS CATALAN DESERT “CREMA CATALANA ... - FOOD LOVER TOUR®
From foodlovertour.com
THE 10+ BEST RESTAURANTS IN WARRENTON - UPDATED JULY 2022
From tripadvisor.com
FOOD IN CATALONIA – 18 TASTY TRADITIONAL CATALAN DISHES YOU WILL …
From vickiviaja.com
CREMA CATALANA RECIPE | SPANISH-FOOD.ORG
From spanish-food.org
CREMA CATALANA RECIPE | MYRECIPES
From myrecipes.com
TRADITIONAL CATALAN DISHES YOU NEED TO TRY - CULTURE TRIP
From theculturetrip.com
CREMA CATALANA - THE TASTE EDIT
From thetasteedit.com
FREE DESSERT CREMA CATALANA, FAST AND EASY - LYOFOOD
From lyofood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love