Ingredients:
- 700 ml of milk
- 1 BAM vanilla pod
- 1 cinnamon stick
- 1 teaspoon grated lemon peel
- 1 teaspoon grated orange peel
- 5 egg yolks
- 70 g sugar
- 30 g starch
- brown sugar
Celebrate the victory of the Spanish national football team with a delicious Spanish dessert.
Crema Catalana, also known as Crema Catalana, is a traditional Catalan dessert similar to the French creme brulee. The Catalan version usually has a more intense flavour and a thicker texture than creme brulee. The custard is flavoured with cinnamon, lemon and orange zest and vanilla, with bourbon vanilla being particularly appreciated for its rich flavour.
The process of making custard involves slow-cooking milk with these flavourings, which are then combined with the egg yolk mixture. This gives the custard its characteristic smoothness and thickness. After cooling, brown sugar is sprinkled on the surface of the custard, which caramelises and creates a crisp layer. This contrast between the creamy texture and the crumbly caramel crust is what makes Crema Catalana so special and popular.
Since Crema Catalana requires only egg yolks, the question often arises as to what to do with the egg whites. That's why we present you an article full of creative ideas for using egg whites. From simple pavlova cakes to fluffy macaroons, the possibilities are truly endless! Discover how you can use these precious egg whites to create even more culinary masterpieces.
Heat the milk in a saucepan and add the halved vanilla pod, cinnamon stick and lemon and orange zest. Just before boiling, reduce the heat, cover the pan and leave the milk to stand for 5 minutes to infuse the flavours. Then strain the milk through a colander into another pot, scraping the seeds from the vanilla pod and adding them to the milk.
Whisk the egg yolks, sugar and starch in a bowl. Slowly pour the warm milk into the egg mixture, stirring all the time. When about a third of the milk has been added, pour the egg mixture into the pot with the remaining milk.
Place the pot with the milk on the hob and cook over a low heat, stirring constantly, for about 5-8 minutes until the cream thickens. The cream must not boil, as the eggs will curdle it.
Pour the cream into the cups and cover them with cling film to prevent a crust from forming on the surface during cooling. Once the custard has cooled to room temperature, place it in the fridge for at least 3 hours or overnight to chill well.
Sprinkle 1-2 teaspoons of brown sugar on top of each cooled custard in a cup. Caramelise the sugar with a kitchen torch until a golden brown crust forms.