Crema Catalana with Caramelized Sugar
A rich and creamy Spanish dessert inspired by crème brûlée, with a caramelized sugar crust.
Ingredients
- ●1 1/2 cups heavy cream
- ●1 cup crema catalanaMexican crema or substitute with sour cream
- ●1/2 cup granulated sugar
- ●2 tablespoons unsalted butter
- ●3 large egg yolks
- ●1 teaspoon vanilla extract
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
In a medium saucepan, combine the sugar and 1/2 cup of water. Cook over medium heat, stirring occasionally, until the sugar dissolves.
- 3
Increase the heat to medium-high and cook, without stirring, until the sugar reaches 350°F (175°C) on a candy thermometer.
- 4
Remove from heat and carefully pour the hot sugar mixture into 4 (6-ounce) ramekins or small baking dishes.
- 5
Place the ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins.
- 6
Bake for 25-30 minutes, or until the edges are set and the centers are still slightly jiggly.
- 7
Remove the ramekins from the water bath and let cool to room temperature.
- 8
Cover and refrigerate for at least 2 hours or overnight.
- 9
Just before serving, whip the heavy cream and crema catalana until stiff peaks form.
- 10
Spoon the whipped cream over the chilled crema catalana and caramelize the sugar with a kitchen torch or under the broiler.