Crema catalana, also known as crème brûlée, is a delicious dessert that delights. This version that contains a bit of white pepper is exquisite and very original. A true fusion cuisine touch.
Arrange 6 crema catalana molds on a baking tray (heart-shaped molds are preferable).
In a medium saucepan over medium heat, combine the creams, vanilla extract, and white pepper. Cook until it starts to bubble, cover, and remove from heat.
In a deep bowl, whisk the egg yolks and sugar together with a balloon whisk. Gradually incorporate the cream mixture.
Pour the cream into the crema catalana molds and add 1-2 cups of water to the baking tray (this will help with the moisture of the creams).
Bake the creams for 35 minutes, remove from the oven, and cool. Refrigerate for at least 2 hours until very cold.
Take the creams and sprinkle each with 2 tablespoons of sugar. Melt the sugar under a broiler until golden (3 minutes).
Serve the creams or refrigerate until ready to serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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