Catalan 'Burnt Cream' - {Crema Catalana}

Recipe Ingredients

1		Half-and-half
		Peel of 1/2 lemon
1/2		Cinnamon stick
3		Egg yolks
3/4 cup	148g / 5.2oz	Sugar

Recipe Instructions

Heat the half-and-half, lemon peel and cinnamon stick in a saucepan over medium heat until just boiling. Remove from heat immediately, discard the lemon peel and cinnamon stick, and allow to cool.

Beat the egg yolks with 1/4 cup of sugar until thick. Strain cooled half-and-half into the eggs, stirring constantly.

Reheat the custard mixture in a heavy-bottomed saucepan over low heat, stirring constantly until it thickens slightly and coats the back of a wooden spoon. Allow to cool slightly.

Pour the custard into four 1-cup ramekins. Allow custard to set, then sprinkle each with a thin layer of sugar and caramelize under a very hot broiler or using a mini acetylene torch until dark amber in color.

This recipe yields 4 servings.

Source:
The Los Angeles Times, 01-27-2002

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.