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We are making a homemade Spanish Crema Catalana recipe! it is something that you will see everywhere when you visit Barcelona! and something it is traditionally made with an Iron to caramelize the top instead of using a blowtorch! Be sure to check out Jim's channel at My Spanish Kitchen! He has a delicious Rabo de Toro (Oxtail) recipe that I'm sure you guys will love! his link is below! :)
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▶ Crema Catalana
- 500ml / 2 cups whole milk
- 1/2 an orange peel
- 1/2 a lemon peel
- 1 cinnamon stick
- 7 large egg yolks
- 95g sugar, plus extra to caramelize
- 2 TBSP 15g of cornstarch
- Fresh berries to garnish
- 1 vanilla pod (optional)
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Method:
- Put the milk, orange, lemon peel and cinnamon in a saucepan.
- (if using a vanilla pod split it lengthways and add this too,
then gently bring to the boil.
- Remove from the heat and allow to infuse for 15 minutes.
- Meanwhile, whisk the egg yolks with the sugar
and cornflour until pale and creamy.
After 15 minutes pass the milk through a sieve
and discard the peel, etc.
- then return the milk to the pan and place over medium heat.
Add the egg mixture, whisking continuously for about 6-8 minutes,
or until it begins to thicken and coats the back of a spoon.
- Remove from the heat and pour into individual ramekins or terracotta bowls.
- Cover each terracotta bowl with oven paper or film to prevent a skin from forming,
and let it cool before placing in the fridge.
- To serve, remove the flim, sugar on top of each Crema Catalana
and caramelize using a blowtorch.
then serve immediately!
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Timeline:
00:00 - Intro?
01:04 - My Spanish Kitchen!!
01:55 - Recipe
02:25 - Pro tips on citrus peel!
04:00 - making the custard
05:43 - Caramelization!
06:49 - Ending and next video!
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#cremacatalanaoriginalreceta #homemadespanishcremacatalanarecipe