Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cinnamon stick
- 1 lemon peel
- 6 egg yolks
- 1/2 cup granulated sugar
- 1/4 cup water
- 1/4 tsp salt
- 1 tsp vanilla extract
Special equipment needed:
- 6 ramekins
- Kitchen torch
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a saucepan, heat the heavy cream, whole milk, cinnamon stick, and lemon peel over medium heat until it comes to a simmer. Remove from heat and let it sit for 10 minutes to infuse the flavors.
3. In a mixing bowl, whisk the egg yolks and sugar until pale and creamy.
4. In a separate saucepan, combine the water and sugar over medium heat. Cook until the sugar dissolves and turns into a caramel color. Pour the caramel into the ramekins.
5. Strain the cream mixture into the egg mixture, whisking constantly. Add salt and vanilla extract, and mix well.
6. Pour the mixture into the ramekins over the caramel.
7. Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins.
8. Bake for 35-40 minutes or until the custard is set but still jiggly in the center.
9. Remove the ramekins from the baking dish and let them cool to room temperature. Then chill them in the refrigerator for at least 2 hours.
10. When ready to serve, sprinkle some sugar on top of each custard and use a kitchen torch to caramelize the sugar until golden brown and crispy.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Chilling time: 2 hours
Temperature:
Oven temperature: 325°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 375
Fat: 29g
Carbohydrates: 23g
Protein: 5g
Substitutions for ingredients:
- You can use half-and-half instead of heavy cream for a lighter version.
- You can use orange peel instead of lemon peel for a different flavor.
Variations:
- You can add a splash of brandy or rum to the custard mixture for a boozy twist.
- You can top the custards with fresh berries or whipped cream for a fruity touch.
Tips and tricks:
- Make sure to strain the cream mixture before adding it to the egg mixture to remove any solids.
- Be careful when caramelizing the sugar on top of the custards with a kitchen torch, as it can burn quickly.
- You can make the custards a day ahead and keep them in the refrigerator until ready to serve.
Storage instructions:
Store the custards in the refrigerator for up to 3 days.
Reheating instructions:
Serve the custards cold.
Presentation ideas:
Serve the custards in the ramekins with a sprinkle of powdered sugar on top.
Garnishes:
Sprinkle some fresh berries or chopped nuts on top of the custards.
Pairings:
Serve the custards with a glass of sweet dessert wine, such as Moscato or Port.
Suggested side dishes:
Serve the custards as a dessert after a light meal, such as a salad or grilled fish.
Troubleshooting advice:
If the custards are not setting properly, bake them for a few more minutes until they are set but still jiggly in the center.
Food safety advice:
Make sure to cook the custards until they reach an internal temperature of 160°F to ensure they are safe to eat.
Food history:
Crema Catalana is a traditional Spanish dessert that dates back to the 18th century. It is similar to crème brûlée but is flavored with cinnamon and lemon instead of vanilla.
Flavor profiles:
The custard is creamy and rich with a hint of cinnamon and lemon. The caramelized sugar on top adds a sweet and crispy texture.
Serving suggestions:
Serve the custards as a dessert after a Spanish-inspired meal, such as paella or tapas.
Related Categories
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Region: Spanish
Taste: Sweet, Creamy, Caramelized, Vanilla, Custard, Custard-Like