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Crema Catalana (Crème brûlée)

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Crema Catalana (Crème brûlée)

At a glance

Serves:
4
Difficulty:
Easy
Cost per serving::
1,00 €
Method:
20 min.
 
 

Ingredients

    • 1 liter milk
    • 200 gr. sugar
    • 8 Egg yolks
    • 1 cinnamon stick
    • Orange rind
    • Lemon rind
    • 25 gr. corn flour
    • 100 gr. sugar

Method

  1. Boil the milk with the cinnamon and fruit rind. While the milk is heating, whisk the Egg yolks with sugar and flour in a bowl.
  2. When milk has boiled, pour it slowly over Egg mixture, whisking constantly as you do. The milk should take on a yellowish color. Remove the rind and cinnamon stick and bring the mixture back to the heat, stirring constantly as you go. The idea is for the custard to thicken – but never boil.
  3. Remove from the heat when the custard has thickened. Add to small ramekins or glasses and allow to cool. Cover the custard with a thin layer of sugar and caramelize the sugar with a kitchen blowtorch until it is glassy and dark brown.

Tip

You can add a sprig of rosemary to gently flavor the custard. If you don’t add flour or cornstarch you obtain a lighter custard suitable for other desserts such as cakes, ice cream or fruit salad. You can also serve with fruit puree.

Recommended wine

Muscatel wine always goes well with egg-based desserts. We recommend an intense Muscatel with a floral and citrus aroma, that is soft and sweet on the palate with some hints of citrus, spices and honey and a balanced natural acidity. For example, Moscatel Superior Emilín from Bodegas Lustau.

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