Excellent good Spanish dessert to taste after a great meal. This dessert is called Crema Catalana!
Come and meet the Crema Catalana
La Crema Catalana is the Spanish version of the cream br�l�e. Or, as many Catalans claim, the creme br�l�e is the French version. It is made with milk and cream, and often incorporates lemon peel and cinnamon. It is not done using a bain-marie ie a water bath, which means that it is much easier to do than the French version.
INGREDIENTS:
2 tablespoons (15 g) of cornstarch 2� cups of whole milk A large slice of peel from a lemon and an orange (not the peel) 1 cinnamon stick 5 large egg yolks � cup of sugar Extra sugar to caramelize on Fresh fruit on top (like figs, raspberries or strawberries)
INSTRUCTIONS:
Put the milk on the fire in a small saucepan, along with the citrus peels and the cinnamon stick. It leads to simmer slowly.
Dissolve the cornstarch in a splash of water and set aside.
While the milk is slowly heating, beat the egg yolks with the sugar until the mixture turns pale yellow. Whisk the cornstarch and a spoonful of warm milk.
Remove the citrus peel and cinnamon stick from warm milk and lower the heat.
Slowly add the yolk mixture to the milk, making sure to continue stirring until all is joined.
Stir constantly over low heat, until the mixture has thickened.
Remove from heat and pour the mixture into traditional terracotta or molded dishes.
Allow the cream to cool, then cover in the plastic wrap and leave for about four hours.
Before serving, I recommend eating it at room temperature.
Then sprinkle a thin layer of sugar on each bowl. Spread the sugar by tilting the bowls in all directions. Caramelize with a small oblong kitchen flame.
If you want you can garnish with fresh fruit.
My advice for La Crema Catalana is to enjoy them in winter.
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