Elda Benassini

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Elda Benassini

Catalan Cream with White Pepper

Name: Catalan Cream with White Pepper
Prep time: 150 min
Cook time: 150 min
Yield: 6
Cuisine: Internacional
Ingredients: 2 1/3 cups whipping cream; 1/3 cups half & half cream; 1/2 tablespoons white pepper; 1/2 tablespoons vanilla essence; 8 eggs; 1/2 cups sugar; 2 figs

2h 30 mins

Half

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Elda Benassini

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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.

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Ingredients

6 portions

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2 1/3 cups whipping cream
1/3 cups half & 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.