Crema Catalana Recipe - Cooking Index
Crema Catalana Recipe - Cooking Index
| 5 cups | 1185ml | Whole milk |
| (do not use lowfat or nonfat) | ||
| 8 | Lemon peel strips (3- x 1-inch) | |
| 4 | Orange peel strips (3- x 1-inch) | |
| 2 | Cinnamon sticks - broken in half | |
| 8 | Egg yolks (large) | |
| 1 cup | 198g / 7oz | Sugar |
| 1/2 cup | 31g / 1.1oz | Cornstarch |
| 6 tablespoons | 90ml | Brown sugar |
| Vanilla extract |
Combine milk, lemon peel, orange peel and cinnamon sticks in heavy medium saucepan. Bring to boil. Reduce heat to low and simmer 10 minutes, stirring occasionally. Remove from heat. Discard lemon peels, orange peels and cinnamom sticks.
Using electric mixer, beat egg yolks and sugar in large bowl until light and lemon colored. Beat in cornstarch. Gradually whisk in hot milk. Return mixture to same saucepan. Cook over medium heat until mixture boils, whisking constantly, about 10 minutes. Divide custard among six 2/3-cup custard cups. Refrigerate at least 3 hours or overnight.
Preheat broiler. Sprinkle brown sugar evenly over custards. Broil until brown sugar caramelizes. (Or caramelize with round branding iron.) Serve.
This recipe yields 6 servings.
Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6302 broadcast 10-24 1996) - Downloaded from their Web-Site - http://www.foodtv.com
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