Burnt Caramel Cream
Burnt Caramel Cream - Delicious dessert classic with caramelized tops
Healthy, because
Even smarter
Nutritional values
As "Crema catalana", Spaniards and tourists alike know and love this dessert, which is really rich in bone-strengthening calcium and protein due to the combination of milk and egg yolk. The egg yolk also contains biotin, which is beneficial to the skin, hair and cells.
The dessert can be perfectly prepared the day before: Put the cream in the fridge and caramelise it just before serving. If you like, you can add extra flavour to the dessert with vanilla pulp and cinnamon in the milk.
(Percentage of daily recommendation)
| Calorie | 325 cal. | (15 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 27 g | (108 %) | ||
| Roughage | 0 g | (0 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 22.2 μg | (49 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 325 mg | (8 %) | ||
| Calcium | 252 mg | (25 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 2 mg | |||
| Cholesterol | 376 mg |
Ingredients
- Ingredients
- 2 pints
- 2 ozs cornstarch
- 8 egg yolks
- 8 Tbsps cane sugar
- 1 lemon
- 6 small fresh bay leaves
Kitchen utensils
Preparation steps
In a small bowl, mix 200 ml (about 1 cup) cold milk with cornstarch until smooth.
Beat egg yolks and 2 tablespoons sugar with the whisk of a hand mixer until fluffy, then mix in cornstarch mixture.
Rinse lemon in hot water, wipe dry and finely grate zest. Bring remaining milk to a boil with bay leaves in a pot. Add lemon zest.
While stirring, gradually ladle hot milk into the egg mixture to temper.
Pour egg-milk mixture into pot. Cook over low heat, stirring, until custard is thickened. Do not allow the mixture to boil or yolks will coagulate. Remove bay leaves.
Pour custard into 6 oven-proof ramekins, each about 150 ml (approximately 5 ounces). Lay a kitchen towel on work surface, then firmly tap ramekins on towel to eliminate air bubbles. Allow to cool, then chill for at least 4-5 hours.
Just before serving, sprinkle 1 tablespoon sugar over each custard and brown with a kitchen torch or under a preheated broiler, watching carefully.
