Ingredients with Measurements:
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 4 egg yolks
- 1/2 cup white chocolate chips
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Special equipment needed:
- 6 ramekins or custard cups
- Kitchen torch
Step-by-step instructions:
1. In a medium saucepan, heat the heavy cream over medium heat until it just starts to simmer.
2. In a separate bowl, whisk together the egg yolks, sugar, vanilla extract, ground cinnamon, and salt until well combined.
3. Slowly pour the hot cream into the egg mixture while whisking constantly.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 10-15 minutes.
5. Remove the saucepan from the heat and stir in the white chocolate chips until they are completely melted and incorporated.
6. In a small bowl, mix together the cornstarch and cold water until smooth.
7. Add the cornstarch mixture to the saucepan and whisk until well combined.
8. Pour the mixture into 6 ramekins or custard cups and let cool to room temperature.
9. Cover each ramekin with plastic wrap and refrigerate for at least 2 hours or overnight.
10. When ready to serve, remove the plastic wrap from the ramekins and sprinkle a thin layer of granulated sugar over the top of each crema.
11. Use a kitchen torch to caramelize the sugar until it is golden brown and bubbly.
12. Serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Chilling time: 2 hours or overnight
Temperature:
Cook over low heat and refrigerate until chilled.
Serving size:
6 servings
Nutritional information:
Calories: 420
Fat: 33g
Carbohydrates: 28g
Protein: 4g
Sodium: 120mg
Sugar: 25g
Substitutions for ingredients:
- You can use dark or milk chocolate chips instead of white chocolate chips.
- You can substitute the ground cinnamon with ground nutmeg or cardamom.
Variations:
- You can add a tablespoon of orange zest or Grand Marnier to the crema mixture for a citrusy twist.
- You can top the crema with fresh berries or sliced almonds before caramelizing the sugar.
Tips and tricks:
- Make sure to whisk the egg mixture constantly while pouring in the hot cream to prevent the eggs from curdling.
- Use a kitchen torch to caramelize the sugar evenly and avoid burning it.
- Let the crema cool to room temperature before refrigerating to prevent condensation from forming on the surface.
Storage instructions:
Cover the ramekins with plastic wrap and refrigerate for up to 3 days.
Reheating instructions:
You can serve the crema cold or at room temperature. Do not reheat in the microwave or oven as it will cause the sugar topping to melt.
Presentation ideas:
Serve the crema in the ramekins or custard cups with a sprig of fresh mint or a dusting of cocoa powder on top.
Garnishes:
Fresh berries, sliced almonds, mint leaves, or cocoa powder.
Pairings:
A glass of sweet dessert wine such as Moscato or a cup of coffee.
Suggested side dishes:
Biscotti, shortbread cookies, or fresh fruit.
Troubleshooting advice:
If the crema is too thin, add more cornstarch and water mixture and cook for a few more minutes until it thickens. If the crema is too thick, add a splash of milk or cream to thin it out.
Food safety advice:
Make sure to use pasteurized eggs to avoid the risk of salmonella. Store the crema in the refrigerator and consume within 3 days.
Food history:
Crema Catalana is a traditional Spanish dessert that dates back to the 18th century. It is similar to creme brulee but with a lighter texture and a hint of citrus and cinnamon.
Flavor profiles:
Creamy, sweet, and slightly tangy with a hint of cinnamon and white chocolate.
Serving suggestions:
Serve the crema as a dessert after a Spanish-inspired meal or as a sweet treat for a special occasion.
Related Categories
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Region: Spanish
Taste: Sweet, Creamy, Rich, Decadent, Vanilla, Vanilla-Scented