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**Crème Catalane: A Delicious Taste of Spanish Tradition**
If you love the velvety texture of crème brûlée, then you’re in for a treat with **Crème Catalane**, a Spanish dessert that offers a delightful twist on the classic French favorite. Known for its smooth, custardy consistency and the perfect balance of sweetness and spice, Crème Catalane is a traditional dessert hailing from the Catalonia region of Spain. It’s a dessert that’s both indulgent and elegant, making it the perfect way to end a meal or to impress guests at your next dinner party.
While similar to crème brûlée in its luscious texture and custard-like base, Crème Catalane distinguishes itself with the inclusion of subtle flavors like cinnamon and citrus zest. It’s also traditionally served with a lighter, less crispy caramelized sugar top, giving it a unique texture and flavor profile.
### Why You’ll Love Crème Catalane:
– **Rich and Creamy**: The custard base is incredibly smooth and rich, melting in your mouth with every bite.
– **Citrusy and Spicy**: With notes of citrus zest and a hint of cinnamon, Crème Catalane offers a delicate, aromatic flavor that sets it apart from other custard-based desserts.
– **Simple to Make**: Despite its refined taste, Crème Catalane is easy to prepare and doesn’t require complicated ingredients or techniques.
– **Perfect for Special Occasions**: Whether you’re hosting a dinner party or looking for a special treat to enjoy at home, this dessert adds a touch of elegance to any occasion.
### Ingredients:
– 2 cups whole milk
– 1 cinnamon stick
– 1 strip of lemon zest (about 2 inches long)
– 1 strip of orange zest (about 2 inches long)
– 4 large egg yolks
– 1/2 cup granulated sugar (plus extra for caramelizing)
– 1 teaspoon cornstarch (optional, for thickening)
– 1/2 teaspoon vanilla extract
### Directions:
#### 1. **Infuse the Milk**:
Start by infusing the milk with the aromatic flavors that give Crème Catalane its signature taste. In a medium saucepan, combine the whole milk, cinnamon stick, lemon zest, and orange zest. Heat the mixture over medium heat, stirring occasionally, until it begins to steam but does not boil. Once you see steam rising from the milk, remove the pan from the heat and allow it to sit for about 5 minutes to let the flavors infuse.
#### 2. **Prepare the Custard Base**:
While the milk is infusing, whisk together the egg yolks, sugar, and cornstarch (if using) in a separate bowl until the mixture is smooth and slightly pale. The cornstarch is optional but can be used to help thicken the custard if you prefer a creamier texture.
#### 3. **Combine the Mixtures**:
Once the milk has infused, remove the cinnamon stick and citrus zests from the milk. Gradually pour the warm milk into the egg yolk mixture while constantly whisking. It’s important to add the milk slowly to avoid scrambling the eggs. Continue whisking until the mixture is well combined.
#### 4. **Cook the Custard**:
Return the mixture to the saucepan and cook it over low to medium heat, stirring constantly. Continue to stir until the custard thickens and coats the back of a spoon. Be careful not to let the mixture boil, as this can cause the custard to curdle. The custard should take about 5–7 minutes to thicken. If you used cornstarch, it will thicken more quickly.
#### 5. **Strain the Custard**:
Once the custard has thickened to your desired consistency, remove the saucepan from the heat. To ensure a perfectly smooth custard, strain it through a fine mesh sieve into a clean bowl. This will remove any bits of cooked egg and ensure a silky-smooth texture.
#### 6. **Cool and Chill**:
Allow the custard to cool to room temperature. Then, divide it into small ramekins or dessert cups and refrigerate for at least 2 hours, or until the custard is fully set.
#### 7. **Caramelize the Sugar**:
Before serving, Crème Catalane is traditionally topped with a thin layer of caramelized sugar. Sprinkle an even layer of granulated sugar over the surface of each custard. Using a kitchen torch, gently caramelize the sugar until it forms a golden, crisp top. If you don’t have a torch, you can place the ramekins under a broiler for 2-3 minutes, watching carefully to avoid burning.
8. **Serve and Enjoy**:
Allow the caramelized sugar to cool and harden for a few minutes before serving. The contrast between the smooth custard and the crunchy sugar topping makes each bite a delightful experience.
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