Crema Catalana with salted caramel sauce

Crema Catalana with salted caramel sauce

Based on 20 ratings
Mengting

Mengting

Founder at Kitchen Stories

www.kitchenstories.com

Difficulty

Medium 👍
20
min.
Preparation
1
min.
Baking
240
min.
Resting

Ingredients

Servings2
200 ml
heavy cream
75 g
sugar
½
vanilla bean (seeds)
3
egg yolks
50 ml
water
salt
MetricImperial

Utensils

oven, cooking spoon, small sauce pan, large bowl, whisk, tall baking dish or roaster, kettle (optional), brûlée tins, small frying pan

How-To Videos

simple-caramel-sauce

Homemade caramel sauce

how-to-scrape-a-vanilla-bean

How to scrape a vanilla bean

how-to-separate-eggs

How to separate eggs

how-to-cover-neatly

How to cover neatly

Nutrition per serving

Cal545
Protein6 g
Fat40 g
Carb41 g
  • Step 1/5

    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.
    • 200 ml heavy cream
    • 25 g sugar
    • ½ 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 2/5

    Next, whisk the warm mixture into the egg yolks in a large bowl.
    • 3 egg yolks
    • large bowl
    • whisk

    Next, whisk the warm mixture into the egg yolks in a large bowl.

  • Step 3/5

    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.
    • 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.

    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.

  • Step 5/5

    Caramelize rest of the sugar in a small frying pan. Add a pinch of salt, pour in water and reduce into a sauce. Pour over the Crema Catalana to serve.
    • 50 g sugar
    • 50 ml water
    • salt
    • small frying pan
    • cooking spoon

    Caramelize rest of the sugar in a small frying pan. Add a pinch of salt, pour in water and reduce into a sauce. Pour over the Crema Catalana to serve.

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