Crema Catalana on a lazy Monday...
There are times when ur hb craves for something for so long that u cannot even get away fm it.. this is the dessert that hes been craving for eversince we got home fm Barcelona.. u dont wanna know how many times we had it while in Barcelona lol.. we will be heading there again next month but that doesnt stop him fm asking me to prepare it..
I found the Cazuela dishes while in Spain and hv not used them till today.. the tradisional iron device to melt the sugar was no where to be found so we decided to just get the mold and use our torch to burn the sugar... anyway the history says that Crema Catalana is served on March 19th in honour of San Jose which is a big hols in Spain..
The preparation is a little different tho the texture is similar to Creme Brulee except Crema Catalana is silkier.. it uses cinnamon stick and also orange/lemon peel instead of just vanilla beans...And dont ask the French or the Catalans which came first... :P
2 cups whole milk
1 cup cream
1 vanilla bean
4 strips orange peel (can also use lemon)
1 cinnamon stick – optional
8 egg yolks
1/2 cup sugar
1/2 cup turbinado or raw sugar
3 tbsp corn flour
Bring the milk, cream, vanilla, orange rind and cinnamon (if using) to a boil over low heat.
Remove from the heat and let it cool down.
Strain the milk and cream mixture to remove the vanilla bean, orange peel strips and cinnamon stick.
Mix the egg yolks and ½ cup of regular sugar until you obtain a thick creamy mixture.
Dissolve the cornstarch in 4 tbs of milk mixture, the stir it back into the remaining milk.
Mix the milk in with the eggs and sugar, place it in a double boiler pan (or in a heat resistant glass bowl in a pan of water baño Maria style) over medium low heat, and stirring consistently until the cream thickens, do not let it boil.
Cool the cream and pour into the ramekins or cazuelas.
Chill for 24 hours or overnight.
When ready to serve sprinkle 1 tbs of the raw sugar over each ramekin or cazuela, heat the iron and press it against the sugar until it is burnt. You may also use a torch or place it under the broiler in the oven.
Source: Laylita's Recipes