Catalan Crema Catalana
A rich, creamy dessert originating from Catalonia, similar to crème brûlée. This Spanish-inspired treat combines crunchy textures with a smooth, velvety cream.
Ingredients
- ●2 cups creamheavy cream
- ●1/2 cup cheesegrated Manchego or Parmesan
- ●2 tbsp catalanCatalan orange marmalade
- ●1 tsp spanishSpanish cinnamon
- ●1 tsp lusciousvanilla extract
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
In a medium saucepan, combine cream, grated cheese, Catalan orange marmalade, Spanish cinnamon, and vanilla extract.
- 3
Heat the mixture over medium heat, stirring occasionally, until the cheese has melted and the mixture is smooth.
- 4
Remove the saucepan from the heat and let it cool slightly.
- 5
Strain the mixture into 4-6 ramekins or small baking dishes.
- 6
Place the ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins.
- 7
Bake for 25-30 minutes, or until the edges are set and the centers are still slightly jiggly.
- 8
Remove the ramekins from the water bath and let them cool to room temperature.
- 9
Cover the ramekins with plastic wrap and refrigerate for at least 2 hours, or overnight.
- 10
Just before serving, sprinkle a thin layer of sugar over the top of each ramekin.
- 11
Caramelize the sugar with a kitchen torch or under the broiler.