Duck Crema Catalana
A rich and creamy dessert inspired by the classic Spanish dessert, Crema Catalana. The addition of duck gives it a unique twist.
Ingredients
- ●4 Duck eggs
- ●1 1/2 cups Heavy cream
- ●1 cup Granulated sugar
- ●1/4 cup Quenched honey
- ●1/2 cup Spanish crema
- ●1 tsp Vanilla extract
- ●1 tsp Catalana citrus zest
Instructions
- 1
Preheat the oven to 300°F (150°C).
- 2
In a medium saucepan, combine the heavy cream, granulated sugar, and quenched honey. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
- 3
In a large bowl, whisk together the duck eggs and vanilla extract.
- 4
Gradually add the hot cream mixture to the eggs, whisking constantly to prevent the eggs from scrambling.
- 5
Pour 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 layer of Spanish crema on top of each ramekin.
- 11
Use a kitchen torch to caramelize the crema, if desired.