Catalan/Spanish creme bruleé
Catalan/Spanish creme bruleé

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a special dish, catalan/spanish creme bruleé. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

This Spanish custard is similar to creme brûlée, but easier to make and infused with citrus and cinnamon! This Crema Catalana recipe is adapted from Claudia Roden's The Food of Spain— one of my favorite Spanish cookbooks! Bilingual recipe - Receta bilingue Crema Catalana - Spanish Crème Brulee - Catalane.

Catalan/Spanish creme bruleé is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They are nice and they look fantastic. Catalan/Spanish creme bruleé is something which I have loved my entire life.

To get started with this recipe, we have to prepare a few components. You can cook catalan/spanish creme bruleé using 6 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Catalan/Spanish creme bruleé:
  1. Take 1 liter whole milk
  2. Take 1 lemon
  3. Make ready 2 cinnamon stick
  4. Take 250 grams sugar
  5. Get 80 grams cornstarch
  6. Prepare 6 egg yolks

This Spanish version of Crème Brûlée is beautifully fragranced with orange zest, lemon zest and cinnamon. The grill element is also quite high in comparison to the tray so the Crème Brûlée ends up overcooked and the sugar just only slightly caramelised. Crema catalana is a Spanish custard dessert very similar to crème brulee. This creamy dessert is made with milk, cream, egg yolks, sugar, vanilla, orange peel, and cinnamon.

Steps to make Catalan/Spanish creme bruleé:
  1. Peal half the lemon and carefully remove the white inner part.
  2. Put 3/4 of the milk in a pot" add the lemon skin and the cinnamon. Bring to boil, lrt it ool and reserve for 24 hours in the fridge.
  3. NEXT DAY: sieve the milk and add the sugar and bring to boiling point once more.
  4. Mix the egg yolks, the 1/4 of the milk and the cornstarch. Beat everything until there are no lumps.
  5. Once the milk is boiling retire from the fire and add the yolk mixture. Stir well.
  6. Brin to boil one more time stiring all the time. Let it boil for 1inute snd never stop stiring the bottom will get burned if you stop.
  7. Pour into a tray and let it cool down. Reserve in the fridge and take it out 30-40 minutes before serving.

I had this amazing dessert for the first time a couple of summers ago in a beach town in Costa Brava (Cataluña). The Catalan cream dessert is typical from Spain, from Catalonia being more specific. It´s a dessert really well known all over the country and You may have not heard about crema Catalana until now, but it´s actually the Spanish version of the French creme brûlée which may sound more familiar to you. Save time and money with a weekly meal plan - and get dinner on the table with ease. See all in-development titles on IMDbPro.

So that is going to wrap it up for this special food catalan/spanish creme bruleé recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!