Crema Catalana (Catalan cream) (TM): Difference between revisions
From Cookipedia
(Calories) |
(Correct meta description tag [not a proper description]) |
||
| Line 1: | Line 1: | ||
<!-- seo --> | <!-- seo --> | ||
{{#seo: | {{#seo: | ||
|title=Crema Catalana (Catalan cream) (TM) | |title=Crema Catalana (Catalan cream) (TM) recipe | ||
|titlemode=replace | |titlemode=replace | ||
|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 | ||
}} | }} | ||
<!-- /seo --> | <!-- /seo --> | ||
| Line 42: | Line 42: | ||
| Place the [[Butterfly]] over the blades. | | Place the [[Butterfly]] over the blades. | ||
| Add all of the ingredients to the bowl, except for the [[Lemon peel|lemon peel]] and [[Cinnamon stick|cinnamon stick]] 15 secs / Speed 3½. | | Add all of the ingredients to the bowl, except for the [[Lemon peel|lemon peel]] and [[Cinnamon stick|cinnamon stick]] 15 secs / Speed 3½. | ||
| Add the [[Lemon peel|lemon peel]] and the [[Cinnamon|cinnamon]] 11 minutes / | | Add the [[Lemon peel|lemon peel]] and the [[Cinnamon|cinnamon]] 11 minutes / 90°C / Speed 2. | ||
| Then 2 minutes / Speed 2 without temperature. | | Then 2 minutes / Speed 2 without temperature. | ||
| Pour into heatproof bowls and either [[Blowtorch|blowtorch]] the top, or place under the [[Grill|grill]] until well [[Browned|browned]]. | | Pour into heatproof bowls and either [[Blowtorch|blowtorch]] the top, or place under the [[Grill|grill]] until well [[Browned|browned]]. | ||
Revision as of 04:45, 11 January 2017
📌 This page needs a photograph! 📷 [robots:noindex]
| 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
xxx
Discover Cookipedia's Culinary Creations on Pinterest
Explore the vibrant world of Cookipedia through our Pinterest page! We've curated a stunning collection of recipes that highlight the beauty of home-cooked dishes. It's the perfect way to visually navigate our extensive recipe library and get inspired by the flavours we’ve shared over the years. Dive in and discover your next favorite meal—one picture at a time!