This Spanish counterpart to the crème brûlée is a classic dessert. The two are very similar, differing only slightly in their method of preparation. Catalana tends to use only the egg yolk, substituting the whites for corn starch. At the end of the day, however, it's the crunchy caramel crust that everyone loves. And both desserts have this.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
6 ramekins, approx. 150 ml each, rinsed with cold water
How it's done
Add the milk, cream and vanilla paste to a pan. Cut a thin strip of peel from the lemon, add to the pan, bring to the boil, allow to infuse for approx. 15 mins. Beat the eggs, sugar and cornflour. Remove the lemon peel from the milk, add the egg mixture, bring to the boil over a medium heat, stirring constantly. As soon as the mixture thickens, remove the pan from the heat and continue to stir for approx. 2 mins. Pass the crème through a sieve, divide between the ramekins, cover and chill for approx. 3 hrs.
Sprinkle sugar over the crème and caramelize with a blowtorch.
|Tip:||Instead of caramelizing the sugar with a blowtorch, caramelize the sugared crème for approx. 5 mins. on the top shelf of an oven preheated to 240°C.|
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