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Name: Crema Catalana
Prep time: 1 h
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: Spanish
Ingredients: 6 cups Whole milk; 2 cups Sugar; 12 Egg yolks; 4 1/2 tblspoons Cornstarch; 1 Peel of lemon cut into strips; 2 Cinnamon sticks; 1 Vanilla bean split or 1 1/2 tsp extract

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INGREDIENTS

6 cups Whole milk
2 cups Sugar
12 Egg yolks
4 1/2 tblspoons Cornstarch
1 Peel of lemon ; cut into strips
2 Cinnamon sticks
1 Vanilla bean split ; or 1 1/2 tsp extract

Servings

INSTRUCTIONS

In saucepan, add the milk, cinnamon stick, lemon peel and split vanilla bean. Simmer for several minutes, then discard cinnamon stick, lemon peel and vanilla bean. In a separate bowl, whisk together the egg yolks, the cornstarch, and the sugar until incorporated and creamy. Slowly add the egg yolk mixture to the milk, stirring continuously over low heat. Continue to stir for 5-10 minutes using low heat, or until the mixture thickens; ensure the mixture does not boil vigourously. Transfer the mixture to the individual terra-cotta serving dishes and cool in the refrigerator for several hours or overnight.

Just prior to serving, sprinkle with a thin layer of brown sugar and carmelize the sugar using salamanda (by heating until hot and touching it to surface of sugar until carmelized) or under broiler or using torch.

NOTES

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Crema Catalana

6 cups Whole milk
2 cups Sugar
12 Egg yolks
4 1/2 tblspoons Cornstarch
1 Peel of lemon cut into strips
2 Cinnamon sticks
1 Vanilla bean split or 1 1/2 tsp extract

In saucepan, add the milk, cinnamon stick, lemon peel and split vanilla bean.  Simmer for several minutes, then discard cinnamon stick, lemon peel and vanilla bean.  In a separate bowl, whisk together the egg yolks, the cornstarch, and the sugar until incorporated and creamy.  Slowly add the egg yolk mixture to the milk, stirring continuously over low heat.  Continue to stir for 5-10 minutes using low heat, or until the mixture thickens; ensure the mixture does not boil vigourously.  Transfer the mixture to the individual terra-cotta serving dishes and cool in the refrigerator for several hours or overnight.

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Nutrition

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Serving Size: 1 Serving (416g)
Recipe Makes: 8 Servings

Calories: 1265
Calories from Fat: 505 (40%)

Amt Per Serving		% DV

	Total Fat 56.1g	75 %
	Saturated Fat 20.6g	103 %
	Monounsaturated Fat 24.4g
	Polyunsanturated Fat 8.7g
Cholesterol 2523.5mg		776 %
Sodium 122.4mg		4 %
Potassium 315.4mg		8 %
Total Carbohydrate 160.6g		47 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 160.2g
Protein 34.3g		49 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1265

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