Crema Catalana
Nutritional values
(Percentage of daily recommendation)
| Calorie | 393 cal. | (19 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 45 g | (180 %) | ||
| Roughage | 1.1 g | (4 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 4 μg | (7 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 25.1 μg | (56 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 298 mg | (7 %) | ||
| Calcium | 189 mg | (19 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 433 mg | |||
| Complete sugar | 54 g |
Ingredients
Preparation steps
Place the milk in a pot. Halve vanilla bean lengthwise and scrape out seeds with a sharp knife. Rinse the orange and thinly peel the zest. Add vanilla pod, vanilla seeds and orange peel to milk and bring to the boil slowly. Remove the pot from the stove. Stir together the eggs, egg yolks and 140 grams (approximately 1/2 cup) sugar in a bowl and beat with a whisk until light and creamy, about 5 minutes. Remove the vanilla bean and orange peel from the milk. Stir the milk in a thin stream into the egg yolk cream.
Set the bowl over a hot water bath and beat with a whisk until the cream has thickened. Transfer the cream to a shallow dish 13.5 cm (approximately 5 inches) in diameter. Refrigerate overnight. Sprinkle sugar over the top and caramelize the sugar in the broiler for a few minutes, watching carefully.
