Crema Catalana with salted caramel sauce

Crema Catalana with salted caramel sauce

12 ratings

Mengting, Kitchen Stories


„A new interpretation of a dessert classic with salted caramel sauce.“

Difficulty

Medium 👍
20
min.
Preparation
1
min.
Baking
240
min.
Resting

Ingredients

Servings:-4+
400 ml
heavy cream
150 g
sugar
1
vanilla bean (seeds)
6
egg yolks
100 ml
water
salt
Metric
Imperial
  • 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)

Enjoy with

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.

Nutrition per serving

Cal
545
Protein
6g
Fat
40g
Carb
41g

Step 1/5

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.
  • 400 ml heavy cream
  • 50 sugar
  • 1 vanilla bean
  • oven
  • cooking spoon
  • small sauce pan

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.

Step 2/5

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

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

Step 3/5

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

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.

Step 4/5

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.

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 5/5

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.
  • 100 sugar
  • 100 ml water
  • salt
  • small frying pan
  • cooking spoon

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.