Crema Catalana with salted caramel sauce
Difficulty
Medium 👍20
min.
Preparation
1
min.
Baking
240
min.
Resting
Ingredients
| 400 ml | heavy cream |
| 150 g | sugar |
| 1 | vanilla bean (seeds) |
| 6 | egg yolks |
| 100 ml | water |
| salt |
Metric
Imperial
How-To Videos
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
545
Protein
6g
6g
Fat
40g
40g
Carb
41g
41g
Step 1/5
- 400 ml heavy cream
- 50 g 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 3/5
- 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.
in Berlin