Leave a Reply
Want to join the discussion?Feel free to contribute!
Classic Oatmeal-in-a bowl
Love it! Crema Catalana - Spain's Creme Brulee
| By : |
| Prep Time | 35 minutes |
| Cook Time | 15 minutes |
| Servings |
6-10 servings
|
Ingredients
- 2 cups fresh cream
- 6 egg yolks
- 5 tablespoons White (caster) Sugar
- 1 cinnamon stick (or
1 teaspoon cinnamon powder) - 1 orange zested (or lemon, or mandarin, or a little bit of each)
For Garnish
- few shavings of nutmeg
- 4 tbsp Raw sugar caramallizing
Additional Equipment
- Vegetable Peeler
- Small Saucepan
- Fine-mesh strainer
- Pour able container (about 4-cup capacity measuring cup or small pitcher)
- Aluminum Foil
- Plastic Wrap
- Culinary Torch (optional) or Broiler
Ingredients
For Garnish
Additional Equipment
|
Instructions
- Begin by heating up the cream, citrus zest and cinnamon stick on low heat in the small saucepan and stirring occasionally. When the cream begins to boil (foam) turn off the heat and let the ingredients infuse (about 30 minutes).
- In the meantime, prepare your pressure cooker by adding
2 cups of water, and steamer basket. Set aside. - In a mixing bowl, add the egg yolks and sugar, whisk until the sugar is dissolved.
- Then, when the cream has cooled to room temperature (it should feel neither hot nor cold when you stick your finger in it) add the yolks and stir with your whisk just enough to get everything mixed together well (do not whip).
- Next, pour the mixture slowly through a strainer into a spouted container (if you have one, it will make pouring the mixture into the cups or ramekins easy).
- Pour the mixture into ramekins, cover tightly with foil and arrange in the steamer basket so that all are sitting straight (otherwise you will get a crooked diagonal crema).
- If you still have some vertical space and extra cups, you can stack the additional cups on top in a second layer.
- Close and lock the pressure cooker. Turn the heat up to high and calculate 8 minutes cooking time for ramekins and only 5 minutes cooking time for espresso cups at LOW pressure (the time will vary according to the size and material of the ramekin used)..
- When time is up, open the pressure cooker using the Natural Release method - move the cooker to cold burner and don't do anything. Wait for the pressure to come down naturally (about 10 minutes). For electric pressure cookers, cancel or unplug the cooker to disengage the "keep warm" cycle and count 10 minutes of time and then release the rest of the pressure using the valve.
- Open the pressure cooker and carefully lift out the custards. Open the first and jiggle it a bit. It should be nearly solid, but not liquid (this means they have set)- they will solidify further when chilled. If they are still very liquid, pressure cook for an additional 5 minutes with the same opening procedure noted above.
- Remove the custards and leave to cool uncovered for about 30-45 minutes.
- Once the custards are cooled, cover them in plastic wrap and place them in the refrigerator to chill for 3-4 hours or overnight.
- Before serving, remove the custards from the refrigerator, grate a little nutmeg and sprinkle the top of the custard with a thin, even layer of sugar.
- Then, either melt the sugar with a culinary torch or slide them under the broiler in your oven to melt and caramelize the sugar.
- Yields
10 Espresso cups,6 Ramekins or4-6 cazuelas (depending on their size).
Laura Pazzaglia is the founder of the Hip Pressure Cooking website.
She’s an industry-recognized expert in pressure cookery serving the last decade as a consultant for manufacturers in Europe and America and performing demonstrations worldwide.
Laura does more than write and test recipes, her books and articles explore the mechanics of pressure cooking, how ingredients react under pressure and the nutritional benefits of pressure cooking- one of her articles is cited in scientific literature.
She has appeared in several infomercials and pressure cooker demonstration videos. But, mostly, she prefers giving classes and live product demonstrations where cooks can taste the benefits of pressure cooking. She produced a free video series using the Instant Pot, Pressure Cooking School, to reach and teach more cooks the ease of pressure cookery.
Currently, Laura lives in Italy near Rome and travels frequently to the United States and Europe to share her passion for kitchen technology. She holds a green belt in Goshin Do (Shotokan Karate specialty) and when not cooking or writing she is defending and attacking her way to a black belt.
Previously, she spent about 15 years as an information technology professional in San Francisco and California’s Silicon Valley.
All recipes by :
You might also like
Feel free to contribute!
Download Recipe App
Easy and absolutely delicious!
9 minutes was not enough for my larger size ramakins but the extra 5 was too much. Next time i would allow 10 or 11 minutes for the first cook. I also added a tbsp or two of orange liquer which was nice.
So simple and delicious. I had never made creme brulee before. It came out perfect.
This recipe calls for use of a steamer basket. Could the ramakins be just set on top of the steaming rack provided or is an additional basket required?