Friday, November 16, 2012

Crème Brȗlée vs Crema Catalana


my first post from the trip....

Crème Brûlée and Crema Catalana, did you know that although they look the same they really are quite different?
Crème Brûlée is French while Crema Catalana is Spanish and they are both made with eggs, milk and sugar and presented in a ceramic bowl with caramelized sugar on top.
Still, although creme brûlée has cream and crema catalana doesn't necessarily have any, the main difference between them is that crema catalana gets its texture from cornstarch and is cooked stirring it at low heat while creme brulee doesn't have neither cornstarch nor flower and is cooked in a bain-marie at a low temperature oven.
Have you tried both? which do you like best?
Here are the 2 recipes as a welcome present for you:

Crème Brûlée



Ingredients
grams
Cream
700
Milk
250
Sugar
150 + 40
Egg Yolks
6 units
Vanilla
1/2 tsp*/beam
*tsp = teaspoon
 


Procedure:
Beat at moderate speed the egg yolks with the 100 g of sugar, lower the speed and add the other ingredients. Refrigerate for at least 1 hour or overnight. Pour the mixture into the molds, (you can use single portion ramekins or pyrex type molds which can also be of a larger diameter)
Cook uncovered in a bain-marie at a low temperature oven 120°C. 
Cooking time varies according to diameter and height of the mold:
1,5 cm height mold: 60 min. 
4 cm height mold:1h 10 min
cm diameter height: 1 h 20 min.

Refrigerate for a couple of hours or days. Before serving, sprinkle the rest of the sugar on the top of the cream and caramelize with a flame or by using your oven’s broiler. You can serve right away or wait for a couple of hours, not too long or the caramel might soften. Enjoy!



Crema Catalana

Ingredients  
grams
Milk
250
Egg yolks
7 units
Sugar
100 + 40
Cornstarch
40
Vanilla beam
 1 tsp*/beam
Orange zest
1 tsp*
Cinnamon stick
1 stick
*tsp = teaspoon 





Procedure:
In a pot and while stirring constantly, heat at low temperature, milk, vanilla, cinnamon stick and orange zest. Put it aside as soon as it begins to boil.
Beat slightly the egg yolks with the150 g sugar, add the cornstarch and finally, continuing to stir, add the warm milk with the spices that you put aside earlier. Pour again in the pot and heat at low temperature, stirring constantly, until the mixture begins to thicken, at this point put away from the heat right away and continue to stir for a minute.  Then, pour the mixture into the molds using a fine sieve, (you can use single portion ramekins or pyrex type molds which can also be of a larger diameter). Refrigerate for a couple of hours or days. Before serving, sprinkle the rest of the sugar on the top of the cream and caramelize with a flame or by using your oven’s broiler. You can serve right away or wait for a couple of hours, not too long or the caramel might soften. Enjoy!


1 comment:

  1. Nice write up about the differences, thanks. Concerning the caramelization in crema catalana, there is a specific tool which is an iron that is previously heated on fire, see picture. Greetings from Barcelona.
    http://bazarvictoria.es/tiendabv/img/p/1161-2015-thickbox.jpg

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