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Receta Catalan 'Burnt Cream' (Crema Catalana)
by Global Cookbook

Catalan 'Burnt Cream' (Crema Catalana)
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Ingredientes

  • 1 pt half-and-half Peel of 1/2 lemon
  • 1/2 x cinnamon stick
  • 3 x egg yolks
  • 3/4 c. sugar

Direcciones

  1. Heat the half-and-half, lemon peel and cinnamon stick in a saucepan over medium heat till just boiling. Remove from heat immediately, throw away the lemon peel and cinnamon stick, and allow to cold.
  2. Beat the egg yolks with 1/4 c. of sugar till thick. Strain cooled half-and-half into the Large eggs, stirring constantly.
  3. Reheat the custard mix in a heavy-bottomed saucepan over low heat, stirring constantly till it thickens slightly and coats the back of a wooden spoon. Allow to cold slightly.
  4. Pour the custard into four 1-c. ramekins. Allow custard to set, then sprinkle each with a thin layer of sugar and caramelize under a very warm broiler or possibly using a mini acetylene torch till dark amber in color.
  5. This recipe yields 4 servings.