Nutrition Facts
3 servings
3
Recipe for Caramel Sea Salt Crème Brûlée like a Catalan Cream
Hello everyone! Catalan cream is one of my favorite creams because it is quick to make and doesn't need to be baked like classic burnt cream.
Ingredients
300 Whole milk
15 Cornstarch
2 Egg yolk
25 Fine sugar
25 Salted butter caramel
Chocolate and hazelnut milk jam
Brown sugar
Directions
1
In a saucepan, heat the milk with the salted caramel until it reaches a boil.
2
In a bowl, beat the egg yolks with the sugar and cornstarch. Pour the hot milk over the egg yolks and bring to a boil while stirring. In the bottom of each ramekin, spread a small layer of chocolate hazelnut spread. Pour the cream into the ramekins and let cool.
3
At the moment of serving, sprinkle a bit of brown sugar on top and place under the broiler. Serve immediately. Note: To mix the yolks with the sugar and cornstarch, do so gradually: start with the sugar and then add the cornstarch to achieve a nice smooth mixture without lumps.
4
To finish
Ingredients
Ingredients
300 Whole milk
15 Cornstarch
2 Egg yolk
25 Fine sugar
25 Salted butter caramel
Chocolate and hazelnut milk jam
Brown sugar
Directions
Directions
1
In a saucepan, heat the milk with the salted caramel until it reaches a boil.
2
In a bowl, beat the egg yolks with the sugar and cornstarch. Pour the hot milk over the egg yolks and bring to a boil while stirring. In the bottom of each ramekin, spread a small layer of chocolate hazelnut spread. Pour the cream into the ramekins and let cool.
3
At the moment of serving, sprinkle a bit of brown sugar on top and place under the broiler. Serve immediately. Note: To mix the yolks with the sugar and cornstarch, do so gradually: start with the sugar and then add the cornstarch to achieve a nice smooth mixture without lumps.
4
To finish
Notes
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EN