Crema Catalana (Catalan cream) (TM): Difference between revisions
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|description=This is a Catalan version of Crème Brûlée, the difference being the addition of Lemon lemon zest | |description=This is a Catalan version of Crème Brûlée, the difference being the addition of Lemon lemon zest | ||
Revision as of 07:29, 4 February 2017
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| Crema Catalana (Catalan cream) (TM) | |
|---|---|
| Electus |
| Servings: | Serves 6 |
| Calories per serving: | 221 |
| Ready in: | 19 minutes (plus cooling time) |
| Prep. time: | 5 minutes (plus cooling time) |
| Cook time: | 14 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 17th December 2016 |
This is a Catalan version of Crème Brûlée, the difference being the addition of lemon zest.
Ingredients
Create a printable shopping list for this recipe's recipeIngredient
- 1 litre milk
- 10 egg yolks
- 150g sugar
- 40g cornflour
- 1 teaspoon vanilla extract
- A pinch of salt
- The peel of 1 lemon
- 1 cinnamon stick
Method
- Place the Butterfly over the blades.
- Add all of the ingredients to the bowl, except for the lemon peel and cinnamon stick 15 secs / Speed 3½.
- Add the lemon peel and the cinnamon 11 minutes / 90°C / Speed 2.
- Then 2 minutes / Speed 2 without temperature.
- Pour into heatproof bowls and either blowtorch the top, or place under the grill until well browned.
- Allow to reach room temperature before serving.
Recipe source
- Lightly adapted from Thermomix TM31: Imprescindible para su cocina
Chef's notes
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