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Elda Benassini
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Recipe of Catalan Cream with White Pepper
Recipe

Catalan Cream with White Pepper

2h 30 mins
Half
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The Catalan cream also known as crème brulé is a delicious dessert that delights. This version that contains a little white pepper is exquisite and very original. A real touch of fusion cuisine.
Learn more about Elda Benassini

Ingredients

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

Preparation

Preheat the oven to 180 degrees centigrade.
In a baking tray, fit 6 molds for Catalan cream (if it has a better heart shape).
In a medium saucepan over medium heat combine the creams, the vanilla essence and the white pepper. 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.

PRESENTATION

Accompany the 1/2 fig cream sprinkled with sugar.

TIPS

The creams can be served hot, just heat them in the oven for 2 minutes before 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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