Catalana, Catalan Burnt Custard
c + 6 T superfine sugar
|3 T cornstarch
strip of lemon rind cut from lemon
|4 c milk
bowl, whisk 3/4 c of sugar with the cornstarch. Add in the yolks
and 1 cup of milk. In large saucepan, heat the rest of the milk
with the cinnamon stick, vanilla bean and lemon strip. Bring to
boil. When the mixture just comes to a boil, temper in hot milk
into the egg mixture slowly, and transfer hot egg mixture back into
the pan. Cook until the custard just comes to a boil, whisking constantly.
Remove from heat and strain custard through a sieve into a bowl.
Ladle custard into shallow gratin dishes, and let cool uncovered
at room temperature. Chill until cold.
manual salamander on a burner over high heat until it is hot (the
salamander must be very hot in order to carmelize the sugar on top).
Sprinkle the tops of the custards evenly with the remaining sugar.
Working quickly touch the sugar with the hot salamander until it
is carmelized. Serve the custards immediately.
To make slightly
lighter version, substitute 1 1/2 c of cream and 1 1/2 c of half-and-half
for the 3 cups of cream.
1 cup of cream in small saucepan and sprinkle with gelatin. Let
bloom for 5 minutes. Turn heat to low and slowly stir until gelatin
is dissolved. Cut vanilla bean lengthwise and scrape beans into
pan, and place vanilla bean along with rest of cream and the sugar
with the cream. Stir slowly until you see steam start to rise from
the surface (do not allow to boil) and remove from heat. Cover and
let vanilla bean infuse for about 20 minutes. Remove bean, and pour
into 6 small custard or decorative dishes and chill until set. Serve
within 24 hours.
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