Crema Catalana 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 ml | heavy cream |
| 150 g | sugar |
| 1 | vanilla bean (seeds) |
| 6 | egg yolks |
| 100 ml | water |
| 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
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
Next, whisk the warm mixture into the egg yolks in a large bowl.
large bowl, whisk
6 egg yolks
Step 3
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
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
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
