Easiest Way to Make Speedy Delicious Crema Catalana with Rum

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, delicious crema catalana with rum. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

I was always afraid of making Crema Catalana for some reason. This quintessential Spanish dessert just seemed too complicated. But it turns out that making homemade Crema Catalana could not be easier. Apart from having to wait for the custard to chill, there's nothing difficult about it!.

Delicious Crema Catalana with Rum is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Delicious Crema Catalana with Rum is something which I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can cook delicious crema catalana with rum using 7 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Delicious Crema Catalana with Rum:

1. Take 1 Egg yolk
2. Make ready 80 grams Milk
3. Get 40 grams Heavy Cream
4. Make ready 15 grams Sugar
5. Make ready 4 grams Cornstarch or plain flour
6. Get 1 dessertspoon-1 tablespoon Rum
7. Make ready 1 rounded tablespoon per ramekin Granulated sugar for caramelizing

The Crema Catalana is one of the most worldwide famous Spanish desserts. The origin of the Crema Catalana is ancient and amazing. The legend wants the creation of this sweet due to a mistake and a delicious remedy. In a saucepan pour the milk, and add orange and lemon zest, and cinnamon, then gently bring to boil.

Instructions to make Delicious Crema Catalana with Rum:

1. Heat the milk and heavy cream in a small pot and remove from the heat just before it reaches boiling point.
2. Beat the egg yolk and sugar until pale yellow (as if to blanchir).
3. Add the sifted cornstarch or flour all at once.
4. Slowly add the rum and the heated milk with heavy cream. Mix them thoroughly.
5. Pass the mixture through a sieve, put it back in the small pot and simmer over low-medium heat.
6. Quickly mix with a spatula in the same way as making a custard cream.
7. When it starts to thicken, turn off the heat immediately (it's done when it drips slowly from the spatula).
8. Pour into the ramekins and sprinkle some granulated sugar on top. Take a metal spoon and hold it in a gas flame until hot.
9. When the spoon is heated, place it over the sugared top and move it around until it sizzles.
10. When you repeat this a few times, the sugar gets golden brown in color and forms a crispy top.
11. If you are serving them cold, you can enjoy the crispy top by following the processes after Step 8 once they are chilled.

The legend wants the creation of this sweet due to a mistake and a delicious remedy. In a saucepan pour the milk, and add orange and lemon zest, and cinnamon, then gently bring to boil. Warm the milk with the pieces of orange and lemon peel and cinnamon stick to infuse it.; Whisk together the egg yolks, sugar and corn starch (corn flour). Gradually add the egg mixture into the warm milk, whisking as you go to ensure you don't get scrambled egg lumps.; Put back on a low heat and warm, stirring constantly until it just thickens. The Crema Catalana is one tasty celebration of the Valencia orange!

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