Catalan cream
Votes: 13
Time: 30 min.
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
A detailed recipe for making Catalan cream with photos.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 5 cups of milk
- 4 strips of orange zest
- 2 cinnamon sticks
- A pinch of salt
- 8 yolks from category CO eggs
- 1 cup sugar, plus a little more for caramelization
- 1 tbsp cornstarch
- 2 tsp vanilla extract
- Additional equipment: 10 ramekins (13 cm diameter)
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Recipes with similar ingredients: milk, Orange zest, cinnamon, vanilla extract, eggs, starch
Cooking the dish according to the recipe:
- 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 allow the flavors to meld.
In a large bowl, whisk the egg yolks with 1 cup of sugar until the mixture turns white and doubles in volume. Combine the cornstarch with 1/2 cup of water and stir thoroughly. - Remove and discard the orange zest and cinnamon sticks from the milk. Whisking constantly, gradually add the milk to the egg mixture. Return the mixture to the saucepan and bring to a gentle simmer over medium heat, whisking constantly, until the mixture thickens, about 3 to 5 minutes.
- Strain the custard into a large bowl and stir in the vanilla extract. Divide the custard among 10 ramekins (13 cm in diameter) and smooth the tops. Let cool slightly, then cover the ramekins with plastic wrap and refrigerate for at least 8 hours or up to 24 hours.
To serve the Catalan cream, sprinkle each ramekin evenly with 2 teaspoons of sugar. Use a kitchen torch to melt the sugar until it caramelizes and forms a crispy brown crust. Serve immediately.
Recipe author - Ingrid Hoffman (Ingrid Hoffmann) chef, presenter, producer
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