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Crema Catalana

Pair with: Cream

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Cooking time: 30 min

A classic Spanish custard dessert very similar to crème brulee. Crema Catalana is best served with a Cream Sherry.

Ingredients

Instructions

Crema Catalana

  1. Bring the milk, cream, vanilla, orange rind and cinnamon (if using) to a boil over low heat.
  2. Remove from the heat and let it cool down.
  3. Strain the milk and cream mixture to remove the vanilla bean, orange peel strips and cinnamon stick.
  4. Mix the egg yolks and ½ cup of regular sugar until you obtain a thick creamy mixture.
  5. Dissolve the cornstarch in ¼ cup of milk mixture, the stir it back into the remaining milk.
  6. Mix the milk in with the eggs and sugar, place it in a double boiler pan (or in a heat resistant glass bowl in a pan of water baño Maria style) over medium low heat, and stirring consistently until the cream thickens, do not let it boil.
  7. Cool the cream and pour into the ramekins or cazuelas.
  8. Chill for 24 hours or overnight.
  9. When ready to serve sprinkle 1 tablespoon of the raw sugar over each ramekin or cazuela, heat the iron and press it against the sugar until it is burnt. You may also use a torch or place it under the broiler in the oven.
  10. Serve immediately.

Author , Jerez de la Frontera Spain

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sherrywines-cream-inglass

Serving and consuming

Cream with food

The ideal temperature at which to serve a Cream is 12ºC. It may also be consumed as an aperitif, or as a cocktail served with ice and a slice of orange.

It is the ideal dessert wine; perfect to accompany fruit (melon, orange) pastries or ice-cream. It can also be paired very well with foie gras and blue cheeses.

  • Always chilled

    Serve chilled, between 10 & 12º C.

  • Not only a dessert wine

    Delicious with pastries and fruit, but also with the foie.

  • Style of Glass

    Serve in a white wine glass, or wide rimmed glass with ice.

Pairing Cream with food