Crema catalana

Ingredientes

• 2 cups heavy cream
• 1/3 cup granulated sugar (divided)
• 1/4 teaspoon kosher salt
• 1/2 vanilla bean (scraped)
• 1 egg yolk
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup granulated sugar (for brûlée)

Preparación

1. 1

   Prepare and bake the custard:

2. 2

   Preheat the oven to 325°F.

3. 3

   In a small saucepan, combine cream, approximately half of the sugar, salt, and the split and scraped vanilla bean. Bring just to a boil.

4. 4

   When the hot cream mixture comes to a simmer, whisk together vigorously the egg and egg yolk, then whisk in the sugar until it lightens slightly. This technique is called blanchir for my fellow cooking and Francophile nerds out there!

5. 5

   When the cream comes just to a boil, slowly add a little hot cream to the eggs, whisking constantly. Continue adding slowly until all the cream has been added. I like to put a kitchen towel under my bowl to keep it from moving during this process.

6. 6

   Skim off the foam. Then divide the custard between ramekins and set them in a large deep dish or roasting pan. For consistent baking, use a scale to divide the custard evenly. You can also use a measuring cup to scoop the custard base.

7. 7

   Cover the top of the entire larger dish with foil, then pull back a corner so you can see. Transfer to the middle rack in the preheated oven.

8. 8

   Carefully pour hot water from the kettle into the large baking dish until it comes halfway up the sides of the ramekins. Be careful not to splash water from the water bath into the custards. Replace the foil over the corner and close the oven.

9. 9

   Bake for about 20-30 minutes until the centers jiggle like jello and are no longer liquid. You can place a small spoon on the surface, and it will hold the weight, though I prefer to rely on the jiggle test.

10. 10

    Remove ramekins carefully using some combination of kitchen tongs, a spatula, and a towel.

11. 11

    Allow to cool to room temperature, then cover with plastic wrap and chill for at least 2 hours, but ideally overnight. The colder they are, the longer you will have to torch the top and get a nice thick crust!

12. 12

    --- Time to Brûlée: ---

13. 13

    When you are ready to serve, place about half a tablespoon of the sugar topping on the top (again, this will depend on the surface area of the ramekin you choose) and then tilt the ramekin to coat the top in an even layer. You want a coating that is thick enough to see the sugar but not so thick that you can’t see any of the creamy custard.

14. 14

    Starting a little further away or with a lower flame, begin melting the sugar with a kitchen torch. Gradually increase the speed and torch until a nice dark caramel is formed on the surface.

15. 15

    Allow the caramelized sugar to set. This only takes about 3 minutes. Serve immediately!