Langsung ke konten utama

Spanish Food Recipes; Crema Catalana Recipe – Authentic Spanish Version


Spanish Food Recipes; Crema Catalana Recipe – Authentic Spanish Version

There is nothing better than ending an unhurried Spanish lunch with Crema Catalana and a solo cafe. Ever heard of this delicious Spanish dessert? Keep reading for its exciting story and authentic Crema Catalana recipe!
I was always afraid to make Crema Catalana for some reason. This typical Spanish dessert seemed too complicated.

But it turns out that making homemade Crema Catalana could not be easier. Besides the fact that you need to wait until the custard has cooled, this is nothing complicated!

This Crema Catalana recipe is adapted from Claudia Roden's book, Food of Spain, one of my favorite Spanish cookbooks!
Crema Catalana (for those who are unfamiliar) is the Spanish version of creme brulee. Or, as many Catalans claim, creme brulee is the French version of Crema Catalana!

Ingredients

2 tablespoons (15 g) corn starch
2½ cups whole milk
A large piece of peel from lemon and orange (note: not a highlight, but rather large pieces of peel)
1 cinnamon stick
5 large egg yolks
½ cup ultrafine sugar (if you cannot find ultrafine sugar, don’t worry, it will just be more granular)
Extra sugar for caramelization on top
Fresh fruits (e.g. figs, raspberries or strawberries)

Instructions

  1. Place the milk on the stove in a small pan along with a citrus peel and a cinnamon stick. Bring to a boil slowly.
  2. Dissolve corn starch in a spray of water and set aside.
  3. While the milk is slowly warming, beat the egg yolks with sugar until the mixture turns pale yellow. Beat in dissolved corn starch and a spoonful of hot milk.
  4. Remove citrus peel and cinnamon stick from hot milk and reduce heat.
  5. Slowly add the egg yolk mixture to the milk while continuing to stir so that the eggs do not rub!
  6. Stir constantly over low heat until the mixture thickens.
  7. Remove from heat and pour the mixture into traditional clay dishes or molds.
  8. Allow the custard to cool, then cover with plastic wrap and cool crema catalanas for about four hours (preferably overnight).
  9. Before serving, I want my drink to warm to room temperature (if only summer - it would be too hot!). Then sprinkle a thin layer of sugar on top of each ramekin. Spread the sugar by tipping the ramekins in all directions. Caramelize using a small kitchen blowtorch (although the truly authentic Catalan cream is made with a hot iron (see photo below).
  10. Top with fresh fruit (optional) and enjoy!
This article is adapted from this site.

Komentar

Posting Komentar

Postingan populer dari blog ini

Healthy Chinese Food Recipe: Pepper and Peanut Broccoli Stir-Fry

Healthy Chinese Food Recipe: Pepper and Peanut Broccoli Stir-Fry Ingredients: 2 tablespoons of vegetable oil 1 inch red or orange bell pepper sliced Kosher salt and freshly ground black pepper ¼ teaspoon red chili flakes 1 pound broccoli inflorescences 2 tablespoons chopped roasted unsalted peanuts Recommendations about application:  Heat 1 tablespoon of oil in a large frying pan over medium heat. Add sweet pepper and ⅛ teaspoon of each salt and pepper and cook, stirring, until crisp, about 2 minutes. Transfer to a plate. Heat the remaining tablespoon of oil in the same pan over medium heat. Add chili flakes and cook for 10 seconds, then add broccoli, ¼ teaspoon of salt and pepper and ¼ cup of water. Cover and cook until the water has evaporated and the broccoli is browned and crispy for about 4 minutes. Throw pepper, peanuts and a teaspoon of each salt and pepper and serve. This article is adapted from this site .
Posting Komentar
Baca selengkapnya

HEALTHY CRACK CHICKEN RECIPE | INSTANT POT CRACK CHICKEN

HEALTHY CRACK CHICKEN RECIPE | INSTANT POT CRACK CHICKEN Ingredients: 1 pound chicken breast, frozen or thawed, you can also use boneless hips 4 slices of turkey bacon, cooked and diced 1/4 cup cheddar cheese optional, but included in nutrition facts Curd 3/4 cup 1/4 cup greek yogurt without taste 1 teaspoon of garlic 1 teaspoon of powder 1/2 teaspoon pepper 1/2 teaspoon parsley 1 teaspoon fresh dill (1/2 teaspoon dried) Instructions Crockpot Directions: There are two ways to make this recipe in a slow cooker. First cook the chicken over high heat for 4 hours, then strain and chop the chicken. The second is to cook the chicken on the stove, strain and grind and add it to the slow cooker. Choose the chicken method that works best for you. Combine cottage cheese, yogurt, garlic, onion powder, pepper, parsley and dill together in a blender. Stir well until you get a ranch like sauce. Set aside until ready to use. Add mixed sauce, cooked turkey bacon and cheddar cheese over chicken. Mix we...
Posting Komentar
Baca selengkapnya

Chicken Ranch Pasta Bake

Chicken Ranch Pasta Bake Ingredients Penne Pasta 8 oz 1 pound Skinless chicken breasts, skinless, diced 1 tablespoon ranch / seasoning mix Sauce: 2 tablespoons of salt oil 1 teaspoon minced garlic 1 tablespoon ranch / seasoning mix ½ tablespoon all-purpose flour 1 pint heavy whipped cream ½ cup fresh grated parmesan ¼ teaspoon black pepper Filling: 1 cup mozzarella cheese 4 slices of boiled bacon, chopped fresh chopped parsley (optional) Instructions In a large pot of water, cook the penne pasta until al dente is formed, as indicated on the packaging. Drain. Season pieces of chicken ranch seasoning. Spray a large non-stick cooking pan. Cook the chicken in a pan over medium heat until it turns pink in the center; about 10-12 minutes. Remove chicken from the pan and onto a large plate. Tent with foil to keep warm. Wipe the pan thoroughly to prepare the sauce in it. Add oil to the pan and melt over medium heat. After melting, add garlic and mix until fragrant; about 1 minute Beat seasonin...
Posting Komentar
Baca selengkapnya