Crema catalana
custard with a caramel crust
Crema catalana
| 3 egg yolks | |
|---|---|
| 30 g icing sugar | |
| 300 ml single cream | |
| ½ tsp cornflour | |
| ½ tsp vanilla seeds | |
| 1 orange, some grated zest |
Caramel
| 60 g sugar |
|---|
Crema catalana
| Mix all the ingredients together well in a measuring jug. Divide the mixture evenly between the ramekin dishes. Place on a perforated stainless steel tray and cook in the middle shelf position at 85 °C for 30 minutes using the hot air with steaming mode. | |
|---|---|
| Allow the custard to cool then chill in the refrigerator. |
Caramel
| Sprinkle sugar over the custard and caramelize with a blowtorch. |
|---|
Cooking steps
| Hot air + steaming 85°C for 30 Mins |
|---|
Tips
The cooking time can vary depending on shape and quantity: if the custard is too runny, extend the cooking time until it sets.
- 4 ovenproof ramekin dishes à 120 ml
- Perforated stainless steel tray
- Blowtorch
| Quantity | Ingredient |
|---|---|
| ½ tsp | vanilla seeds |
| ½ tsp | cornflour |
| 300 ml | single cream |
| 30 g | icing sugar |
| 1 | orange |
| 60 g | sugar |
| 3 | egg yolks |
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