Crema Catalana
Nutritional values
(Percentage of daily recommendation)
| Calorie | 346 cal. | (16 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 27 g | (108 %) | ||
| Roughage | 1.2 g | (4 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 3 μg | (5 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 22.8 μg | (51 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 319 mg | (8 %) | ||
| Calcium | 213 mg | (21 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 5.7 g | |||
| Uric acid | 13 mg | |||
| Cholesterol | 381 mg | |||
| Complete sugar | 38 g |
Ingredients
- Ingredients
- 1 fresh Organic orange
- 1 Vanilla bean
- 500 milliliters milk
- 500 milliliters salt
- 4 very fresh egg yolks
- 1 very fresh egg
- 70 grams sugar
- 1 Tbsp Pastry flour
- 1 Tbsp cornstarch
- 4 Tbsps powdered sugar
Preparation steps
Rinse orange in hot water, pat dry and cut off orange peel thinly. Cut 1/4 of peel into very thin strips, finely chop the rest. Set orange aside.
Slit vanilla pod and scrape out seeds. Combine vanilla pod and seeds with milk and 1 pinch of salt in a saucepan. Whisk egg yolks, egg and sugar in a metal bowl over hot water bath creamy, add flour and cornstarch. Gradually add milk and cook until it thickens. Cool cream, stirring, in cold water bath. Add chopped orange zest, remove vanilla pod. Pour cream into 4 ramekins and refrigerate for 4 hours. Before serving, dust with powdered sugar and cook under a broiler until golden crust forms, watching carefully. Blanch orange strips in boiling water for 30 seconds. Drain. Peel orange with a sharp knife carefully, removing all pith and fillet.
Garnish cream with orange segments and orange peel strips, serve.
