Crema Catalana with salted caramel sauce

Crema-Catalana-with-salted-caramel-sauce-5
A new interpretation of a dessert classic with salted caramel sauce.

 

Difficulty: Medium

Time: 20 min. preparation time, 1 min. baking time

Nutrition: Calories ca 545 / Protein 6g / Carbohydr. 41g / Fat 40g

Ingredients (4 servings)

400 mlheavy cream
150 gsugar
1vanilla bean (seeds)
6egg yolks
100 mlwater
salt

Utensils

tall baking dish or roaster, kettle (optional), oven, large bowl, whisk, small saucepan, small frying pan, cooking spoon, brulée tins (Ø 8cm)

Wine Tip

Pinot Blanc, medium-dry, 2010
This gentle, fine and fruity Pinot Blanc underscores the sweet crema catalana. The ripe grapes are the perfect partner to the slightly salty caramel sauce.

Step 1

Crema Catalana with salted caramel sauce

Preheat the oven to 120°C/250°F. Heat (don’t boil!) heavy cream with some of the sugar and vanilla seeds until the sugar has dissolved.

oven, cooking spoon, small sauce pan

400 ml heavy cream / 50 g sugar / 1 vanilla bean

Step 2

Crema Catalana with salted caramel sauce

Next, whisk the warm mixture into the egg yolks in a large bowl.

large bowl, whisk

6 egg yolks

Step 3

Crema Catalana with salted caramel sauce

Pour the mixture into brûlée tins and place these into a tall baking dish. Pour hot water into the baking dish, creating a water bath in which to cook the crème brûlée.

tall baking dish or roaster, kettle (optional), brûlée tins

Step 4

Crema Catalana with salted caramel sauce

Bake in a preheated oven at 120°C/250°F for approx. 60 min. Next, remove the tins from the water bath and leave to cool for 30 min. Chill for at least four hours or overnight before serving.

Step 5

Crema Catalana with salted caramel sauce

Caramelize rest of the sugar in a small frying pan. Add a pinch of salt, pour in water and reduce into a sauce. Pour over the Crema Catalana to serve.

small frying pan, cooking spoon

100 g sugar / 100 ml water / salt