Crema catalana

custard with a caramel crust
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Crema catalana

Procedure
3 egg yolks
30 g icing sugar
300 ml single cream
½ tsp cornflour
½ tsp vanilla seeds
1 orange, some grated zest

Caramel

Procedure
60 g sugar

Crema catalana

Procedure
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

Procedure
Sprinkle sugar over the custard and caramelize with a blowtorch.

Cooking steps

Procedure
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
Shopping list
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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