Crema catalana
custard with a caramel crust
Crema catalana
3 egg yolks | |
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30 g icing sugar | |
300 ml single cream | |
½ tsp cornflour | |
½ tsp vanilla seeds | |
1 orange, some grated zest |
Caramel
60 g sugar |
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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. | |
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Allow the custard to cool then chill in the refrigerator. |
Caramel
Sprinkle sugar over the custard and caramelize with a blowtorch. |
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Cooking steps
Hot air + steaming 85°C for 30 Mins |
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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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