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Crema Catalana (Spanish Crème Brulee)
Serves 8
3/4 cup sugar
4 eggs
2 egg yolks
2 Tbs. cornstarch
3 1/2 cups milk
1 Tbs. vanilla extract
For caramel crust:
8 Tbs. sugar
Beat together the sugar, eggs, egg yolks and cornstarch in a small bowl. Pour in the milk. Place the custard in a large, heavy saucepan, and whisking constantly to prevent lumps, cook until the custard thickens, about 10 minutes. Stir in the vanilla. Divide the custard into 8 ramekins and cool completely.
Just before serving, sprinkle the sugar evenly over the top of each custard. Burn the sugar with a blowtorch, salamander, or under a hot broiler until the sugar caramelizes and hardens.
(Rebecca Ets-Hokin)
J. does not guarantee that all recipes posted on its Web site will adhere to the highest standards of kashrut. We reserve the right to edit, remove or reject submitted recipes.
3/4 cup sugar
4 eggs
2 egg yolks
2 Tbs. cornstarch
3 1/2 cups milk
1 Tbs. vanilla extract
For caramel crust:
8 Tbs. sugar
Beat together the sugar, eggs, egg yolks and cornstarch in a small bowl. Pour in the milk. Place the custard in a large, heavy saucepan, and whisking constantly to prevent lumps, cook until the custard thickens, about 10 minutes. Stir in the vanilla. Divide the custard into 8 ramekins and cool completely.
Just before serving, sprinkle the sugar evenly over the top of each custard. Burn the sugar with a blowtorch, salamander, or under a hot broiler until the sugar caramelizes and hardens.
(Rebecca Ets-Hokin)
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