Crema Catalana with salted caramel sauce
Time: 20 min. preparation time, 1 min. baking time
Nutrition: Calories ca 545 / Protein 6g / Carbohydr. 41g / Fat 40g
Ingredients (4 servings)
|400 ml||heavy cream|
|1||vanilla bean (seeds)|
tall baking dish or roaster, kettle (optional), oven, large bowl, whisk, small saucepan, small frying pan, cooking spoon, brulée tins (Ø 8cm)
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.
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
Next, whisk the warm mixture into the egg yolks in a large bowl.
large bowl, whisk
6 egg yolks
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
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.
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