Crema Catalana - the Spanish counterpart of the French creme brulee, but with a more delicate texture. Another difference - it is cooked on the stove, not the oven. Try it and You will not remain indifferent... Thank you Gordon Ramsay for another wonderful recipe...
|Cooking time 50 minutes||Number of servings 3|
Separate the yolks from the whites and add the sugar.
Grind the yolk with sugar.
Add the zest of 1 orange, cinnamon and starch.
Enter the cream and milk, continuing to beat the cream on slow speed.
You get a liquid cream.
Pour the cream into a heavy-bottomed pan, add cinnamon (1 tbsp spoon) and vanilla sugar.
Cook the cream until then, until it becomes dense. Cook for about 15 minutes on small fire.
Strain the cream through a strainer.
You should get not very dense, homogeneous mass.
Pour cream in bowl and put in fridge to cool down.
Here it is necessary to note excellent quality of the dessert - it can be prepared in advance, and when the guests arrive to make only a crust of caramel.
The cooled cream is sprinkled with sugar.
And then in the course is a delightful thing - burner for plombirovaniya.