Crema Catalana using a Cecotec
Mambo 7090, Mambo 8090, Mambo 8590, Mambo 9090, Mambo 9590, Mambo 10070, Mambo 10090, Mambo 12090, Mambo 12090 Habana, Mambo 11090, Mambo 11090 Habana, Mambo Touch, Mambo Touch Habana, Mambo 6090, Mambo CooKing
(5)
Preparation time
33 min
Total time
216 min
Servings
4
Calories / Serving
0 Cals
Difficulty
Easy
Transport yourself to a sun-drenched Spanish courtyard with every spoonful of this classic Crema Catalana. Silky smooth custard infused with citrus and warm cinnamon is crowned with a brittle, caramelized sugar crust. A simple yet elegant dessert that's surprisingly easy to make at home. Prepare for a taste of pure indulgence!
Ingredients
- 500 g Whole milk
- 110 g Granulated sugar
- 3 Eggs
- 30 g Cornflour (maïzena)
- 1 g Lemon zest
- 1 g Orange zest
- 1 Cinnamon stick
Steps
Preparation
- Add 500 g of whole milk, 100 g of granulated sugar, 3 eggs only the yellow, 30 g of cornflour (maïzena), 1 g of lemon zest, 1 g of orange zest, 1 cinnamon stick in the food processor bowl.
- Mix manual: 9:00min / 90°C / Speed 4.
- Remove the content of the food processor bowl in a bowl.
- Wash the food processor bowl.
- Remove the cinnamon stick.
- Pour the content of the bowl in the ramekin.
- Let cool slightly.
- Setaside the preparation content in a fridge during 3h .
Caramelizing
- Sprinkle 10 g of granulated sugar adjust according to the tastes on the preparation content.
- Sprinkle Granulated Sugar evenly over the top of each custard.
- Using a kitchen blowtorch, carefully melt the sugar until it forms a brittle, golden-brown crust.
Serving
- Serve Immediately.
