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Helena

Helena Gómez

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Recipe of Catalan cream
Recipe

Catalan cream

2h 30 mins
Half
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The Catalan cream is known as crème brulee. This recipe is delicious and typical of Spain, prepare it and conquer your palate with this delicious recipe.
Learn more about Helena Gómez

Ingredients

6 portions
  • 2 1/3 cups whipping cream
  • 1/3 cups half and half cream
  • 1/2 tablespoons vanilla essence
  • 8 eggs
  • 1/2 cups sugar

Preparation

Preheat the oven to 180ºC.
In a baking tray accommodate 6 molds.
In a medium saucepan over medium heat combine creams and vanilla essence. Cook until bubbly begins, cover and remove from heat.
In a deep bowl, mix egg yolks and sugar with a balloon whisk. I incorporated the mixture of creams from little to little.
Pour the cream in the molds of Catalan cream and empty 1-2 cups of water in the baking tray (this will help the moisture of the creams).
Cook 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 in a broiler until golden (3 minutes).
Serve the creams or refrigerate until serving.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Mercedes González
22/08/2016 20:57:19
No es lo mismo La crema catalana NO ES LA CREME BRULEE.... la crema no se hornea... para nada...

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