Créma Catalan ice cream
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Crema catalana is a delicious custard covered with caramelized sugar. There are several Catalan chefs who take credit for having transformed this popular dessert into an ice cream. This version is served in glasses or bowls and drizzled with a creamy caramel sauce.
ingredients
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serves: 1
545 g (18.43 fluid ounces) whole milk
85 g (2.87 fluid ounces) whipping cream
50 g (1.76 ounces) powdered milk
150 g (5.29 ounces) dextrose
50 g (1.76 ounces) superfine sugar
20 g (0.71 ounce) invert sugar
100 g (3.38 fluid ounces) egg yolks
strip of lemon peel
strip of orange peel
1 stick cinnamon
1 vanilla bean
For the caramel:
100 g (3.53 ounces) superfine sugar
Servings Per Recipe: 1
Amount per Serving
Calories: 2207
- Total Fat: 72.4 g
- Saturated Fat: 37.3 g
- Trans Fat: 0 g
- Cholesterol: 1240.9 mg
- Sodium: 343.7 mg
- Total Carbs: 361.2 g
- Dietary Fiber: 3.9 g
- Sugars: 341.9 g
- Protein: 37 g
preparation
1. First make the caramel: put the sugar into a pan and heat slowly until it turns to a golden caramel. Pour onto a sheet of waxed paper. Leave to set and then smash into small pieces. With a hand blender, mix the milk, cream, milk powder and dextrose until smooth. Put into a pan and bring to lO4°F (40°C).
2. Whisk in the sugars and egg yolks, than add the citrus pool, cinnamon stick and vanilla bean (halved) and scraps in the seeds. Bring up to 185°F (85°C) and take off the heat. Cool as quickly as you can, so that you don't encourage bacteria. Put into the fridge for 6 to 12 hours.
3. Put through a fine sieve, then into an ice cream maker and churn according to instructions.
4. Mix in the pieces of caramel and serve.
1
comments
arlene
May 9, 2012