Crema Catalana with Star Anise and Citrus
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Crema Catalana with Star Anise and Citrus

The biggest difference between French Crème Brûlées and Spanish Crema Catalana is that in France it is baked in a water bath and in Spain it solidifies in the fridge.
https://arlauk.cmsstage.com/recipes/crema-catalana-with-star-anise-and-citrus/

Instructions

Step 1
  • Boil cream, milk and star anise and simmer on low heat for about 2 minutes.
Step 2
  • Grind up the star anise. Whisk together sugar and egg yolks. Add citrus peel and corn starch as well as 50ml of cream milk mixture and whisk for a minute.
Step 3
  • Add the rest of the milk, whisk well and then pour it back into the pan.
Step 4
  • Simmer on a low heat for about 5 minutes while stirring until the mixture begins to thicken.
Step 5
  • The mixture must not be warmer than 85 °. Whip the luke warm batter in a cold water bath.
Step 6
  • Pour into small dessert bowls and leave to stand in the fridge for about 3 hours.
Step 7
  • Sprinkle raw sugar evenly over the cremas and burn them with a gas burner or under the grill until the sugar melts and has a fine brown colour.
Enjoy!

Ingredients

Semi-skimmed milk
200 ml
Whipped cream
200 ml
Star anises
2
Egg yolks
2
Caster sugar
60 g
Orange
Peef of 1
Lemon
Peel of 1
Corn starch
1½ tbsp
Raw sugar
2 tbsp