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"Crema Catalana" Food / Drink Tip by Danalia

Food / Drink, Barcelona: 74 reviews and 50 photos

1 litre of milk
6 egg yolks
1 lemon untreated
1 cinnamon bar
250g of sugar
Butter 1 piece
Caramel sauce

Peel lemon. Bring the milk with half lemon peel and cinnamon stick to a slow boiling. When the milk boils, remove the cinnamon stick from the milk and let them cold.
In the meantime, put the yolks and 200g sugar in a bowl, mix up a mass and clumps free.

Enter the cooled milk, and heat on low flame slowly stirring in one direction. Do not stop to stir when the mass become viscous.
Make sure that the mass does not begin to boil otherwise the cream could curdle.

Then add some caramel sauce in small tins then add the cream and allow to cool.

Enter the rest of the sugar into a pan with a piece of butter and let it caramelise. You may caramelise the sugar for not too long a period and not too hot a temperature in the pan, because it burns very quickly. The caramelised sugar now goes onto the cream.

The Catalans are using a special kitchen device to caramelise the sugar directly on the cream. This looks like an electric immersion, with only a shallow heating spiral and costs of about € 18-20. There is also a variant with a gas flame. This device to caramelise the sugar is operated with gas stove and costs around € 20-25.

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  • Written Feb 1, 2011
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