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Crema catalana with licorice

February 15, 2012 Leave a comment
Lakritsilla maustettu crema catalana © Hanna Stolt

Crema catalana with licorice

Sama annos

Same portion :)

As mentioned, I recently made some crema catalana spiced with licorice. It tasted yummy and a little bit like gingerbread cookie dough. This recipe will leave you with 4 egg whites which you can use to make some meringue if you like. I found this recipe in the Finnish magazine Glorian ruoka ja viini (1/2012) (in English: Gloria’s food and wine).

6 portions

  • 3 dl whole milk
  • 1 dl double cream
  • 80 g licorice candy
  • ¼ tsp ground clove
  • 4 egg-yolks
  • 1 ½ dl granulated sugar
  • 2 tbsp corn starch (flour)
  • 1 dl double cream

Sugar topping

  • ca ¾ dl granulated sugar
  • ca ¾ dl cane sugar

Measure the milk and 1 dl of double cream into a saucepan.

Cut the licorice into very small pieces so that they will easily melt into the milk-cream. Heat the milk-cream mixture so that it almost boils and stir it simultaneously so it doesn’t burn on the bottom. Take the saucepan off the stove and cover it with a lid. Let the licorice melt in for approximately 2 hours.

Strain the licorice milk through a sieve and pour it back into the saucepan. Season with ground clove.

Whisk the egg-yolks and sugar into a light foam. Heat the licorice milk a little. Whisk in the egg-yolk foam.

Mix the corn starch with 1 dl of double cream. Pour the mixture into the saucepan and mix it well with the licorice milk. Boil the mixture quickly on low heat, stirring constantly.

Pour the mixture into small ramekins. Lift the ramekins onyo a larger oven-proof dish and pour boiling water into the larger dish so that the water covers the ramekins half-way. Bake for about 1 hr in 135 °C.

Let the pudding cool down in room temperature for 1 hr and then refrigerate them for at least 3 hrs.

Just before serving the dessert, take out the puddings into room temperature. Sprinkle sugar on top of the pudding and toast the sugar surface quickly with a gas burner.

Ps. You don’t have to bake the crema catalana, that’ll just leave the structure more loose.

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