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
Ingredients6 portions
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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