La crema catalana es uno de los postres más antiguos de Europa, anterior incluso a la crème brûlée francesa. La diferencia está en la base: en lugar de nata, se usa leche entera y se espesa con almidón de maíz. La infusión de naranja y canela le da un perfume único y el azúcar quemado crujiente es su seña de identidad.
Mediterranean
Catalan cream with orange and burnt sugar
Catalan cream with orange and lemon infusion, with a burnt sugar crust. The most iconic dessert of Catalan cuisine.
- Spain
- Dessert
- Light
- Low fat
- medium
15 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 210 kcal
- Protein 6 g
- Fiber 0 g
- Carbohydrates 30 g
- Fat 8 g
- Sodium 60 mg
Story behind the dish
Preparation
Catalan cream with orange and burnt sugar is a preparation from Spain with medium difficulty. Reserve about 35 minutes in total (15 for mise en place and preparation, 20 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 ml of whole milk.
- Have ready: 5 egg yolks.
- Have ready: 100 g of sugar.
- Have ready: 20 g of cornstarch.
- Have ready: Peel of 1 orange (without white part).
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Heat the milk with the orange peels
Heat the milk with the orange, lemon and cinnamon peels; Infuse for 10 minutes without boiling. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Beat the yolks with the sugar and cornstarch until white.
Beat the yolks with the sugar and cornstarch until white. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Strain the flavored milk and add it in a stream to the yolks.
Strain the flavored milk and add it in a stream to the yolks, stirring. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Return to the pot over medium-low heat.
Return to the pot over medium-low heat, stirring constantly until thickened. Reduce heat to medium so that the liquid concentrates flavor without burning the bottom. Watch the exact point indicated; An extra minute can alter the result.
Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
-
Pour into individual ramekins; refrigerate for at least 4 hours
Pour into individual ramekins; Refrigerate for at least 4 hours. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Just before serving
Just before serving, sprinkle with sugar and burn with a blowtorch until caramelized. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Serve immediately so the caramel is crunchy.
Serve immediately so the caramel is crunchy. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Take the eggs out of the refrigerator in advance if the recipe requires it: they temper better and set more stable.
- Let cool completely before cutting or unmolding; the structure settles with rest.
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