Post by kickingfrog on Oct 23, 2016 12:37:40 GMT
Burnt cream (Claudia Roden)
This creamy custard with a crisp caramel topping is found everywhere in Spain as crema catalana, but in Catalonia it is known as crema cremada, which means "burnt cream", and crema de Sant Josep, because it is served to celebrate Saint Joseph's Day on 19 March.
Serves 6-8
cornflour 4 tbsp
whole milk 1 litre
lemon 1, the peel cut into 1 or 2 long strips
cinnamon stick 1
egg yolks 8 large
caster sugar 150g, plus about 4-8 tbsp for the caramel
In a cup, dissolve the cornflour in 4 tbsp of the cold milk (the cornflour will prevent the egg yolks from curdling). Heat the rest of the milk in a large saucepan with the lemon peel and cinnamon stick until it just begins to boil. Beat the egg yolks and 150g sugar to a pale cream in a bowl, then beat in the cornflour mixture. Now beat in a ladleful of the hot milk. Remove the lemon peel and cinnamon stick from the hot milk, and add the egg and sugar mixture to the pan, stirring vigorously as you pour. Bring to the boil slowly over a low heat and continue to cook over a low heat, stirring continuously, until the mixture thickens, then pour into 6 or 8 small clay cassoles or large ramekins. Let cool, then chill.
Just before serving, sprinkle the top of each custard with 2 to 3 tsp of sugar and gently shake the ramekin to spread it evenly. Caramelise the sugar with a mini blowtorch, or use a red-hot salamander as they do in Spain, until the sugar turns a dark amber colour.
www.theguardian.com/lifeandstyle/2012/mar/18/spanish-recipes-exclusive-claudia-roden#8
This creamy custard with a crisp caramel topping is found everywhere in Spain as crema catalana, but in Catalonia it is known as crema cremada, which means "burnt cream", and crema de Sant Josep, because it is served to celebrate Saint Joseph's Day on 19 March.
Serves 6-8
cornflour 4 tbsp
whole milk 1 litre
lemon 1, the peel cut into 1 or 2 long strips
cinnamon stick 1
egg yolks 8 large
caster sugar 150g, plus about 4-8 tbsp for the caramel
In a cup, dissolve the cornflour in 4 tbsp of the cold milk (the cornflour will prevent the egg yolks from curdling). Heat the rest of the milk in a large saucepan with the lemon peel and cinnamon stick until it just begins to boil. Beat the egg yolks and 150g sugar to a pale cream in a bowl, then beat in the cornflour mixture. Now beat in a ladleful of the hot milk. Remove the lemon peel and cinnamon stick from the hot milk, and add the egg and sugar mixture to the pan, stirring vigorously as you pour. Bring to the boil slowly over a low heat and continue to cook over a low heat, stirring continuously, until the mixture thickens, then pour into 6 or 8 small clay cassoles or large ramekins. Let cool, then chill.
Just before serving, sprinkle the top of each custard with 2 to 3 tsp of sugar and gently shake the ramekin to spread it evenly. Caramelise the sugar with a mini blowtorch, or use a red-hot salamander as they do in Spain, until the sugar turns a dark amber colour.
www.theguardian.com/lifeandstyle/2012/mar/18/spanish-recipes-exclusive-claudia-roden#8