Creme Brulee?

Question

what is the recipe for Spanish Creme Brulee?

Answer 1

The origins of crème brûlée (pronounced krehm broo-LAY) are very much in contention, with the English, Spanish, and French all staking claim. The Spanish have taken credit for this sensuous custard as "crema catalana" since the eighteenth century, while the English claim it originated in seventeenth-century Britain, where it was known as "burnt cream" and the English school boys at Cambridge demanded it. It apparently wasn't until the end of the nineteenth century that common usage of the French translation came into vogue, putting it on the map from Paris to Le Cirque in New York City. Its wide recognition today seems to have given the French credit for inventing crème brûlée. For this I thank the French, because I just don't think there's a market for an Elegantly Easy Burnt Cream book!


Classic Crème Brûlée




A straightforward and unpretentious creation that is so simple, so rich, so praised!

(Click on the links for tips on choosing ingredients.)


8 egg yolks
1/3 cup granulated white sugar
2 cups heavy cream
1 teaspoon pure vanilla extract
1/4 cup granulated white sugar (for the caramelized tops)

Preheat oven to 300ºF. In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Add cream and vanilla, and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles.
Divide mixture among 6 ramekins or custard cups. Place ramekins in a water bath (large pan filled with 1 or 2 inches of hot water) and bake until set around the edges, but still loose in the center, about 50 to 60 minutes. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days. When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. For best results, use a small, hand-held torch to melt sugar. If you don't have a torch, place under the broiler until sugar melts. Re-chill custards for a few minutes before serving.

Serves 6

Answer 2

Crema catalana is Spain’s answer to crème brûlée, and a splendid answer it is. This recipe comes from the Set Portes restaurant in Barcelona, which opened its doors in 1836.

2 cups milk
1 cup cream, heavy
6 strips lemon zest and orange zest; fresh (each 2 x 1/2 inches; removed with a vegetable peeler)
1 cinnamon stick (3 inches)
1 cup sugar
7 eggs yolks, large
2 1/2 tablespoons flour, unbleached, all-purpose



1. Combine the milk, cream, orange and lemon zests, and cinnamon stick in a medium-size heavy saucepan and bring almost to a simmer over low heat. Let the mixture cook for about 10 minutes, but do not allow to boil. Remove from the heat and let cool to room temperature.

2. Whisk together 3/4 cup of the sugar and the egg yolks in a medium-size bowl. Whisk in the flour, then strain the milk into the yolk mixture in a thin stream and whisk to mix. Return this mixture to the saucepan and bring gradually to a gentle simmer over medium heat, whisking steadily. Once the mixture thickens, gently simmer for 1 to 2 minutes. Do not boil rapidly or overcook, or the custard will curdle.

3. Immediately divide the custard among 6 individual gratin dishes or ramekins. Cool to room temperature, then cover loosely with plastic wrap and refrigerate 6 hours.

4. When ready to serve, sprinkle each custard with 2 teaspoons of the remaining sugar in a thin layer. Light a kitchen blowtorch following the manufacturer’s directions. Or preheat the broiler and set the rack 6 to 8 inches from the heat source.

5. Use the kitchen blowtorch to caramelize the tops of the custards. Or arrange the dishes on the broiling rack and broil until the tops have crusted to a rich, golden brown, about 3 minutes; watch carefully to prevent burning, shifting the creams as needed to ensure even browing. Serve immediately.

Serves 6

Answer 3

Not sure about the Spanish version, but this is an excellent recipe:
http://www.gourmet-food-revolution.com/creme-brulee-recipe.html