Desserts, Specialty, Creams

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Crema Catalana, Catalan Burnt Custard

In 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.

Heat 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.

Source 66.

Panna Cotta
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.

Place 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.

Source 67.

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