Crema Catalana

Name: Crema Catalana
Ingredients: 1 vanilla bean, split & scraped; 15 large egg yolks; 340 g (1½ cups) mandarin puree; 7 g (1 Tbsp) Versawhip; 3 g (1 tsp) xanthan gum; Simple syrup; Orange segments; 1,036 g (4½ cups) whole milk; 336 g (1½ cups) heavy cream; 2 vanilla beans, split & scraped; 240 g (1 cup and 2½ Tbsp) granulated sugar; 100 g (3½ ounces) atomized glucose; 100 g (1 cup) milk powder; 8 g (3 tsp) ice cream stabilizer

Preparation info

Yields
24
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Crema Catalana

793 g (3½ cups) heavy cream
252 g (1

Dessert
Vegetarian
Gluten-free

Method

Crema Catalana

Preheat a combi steam oven to 210°F, high fan. Bring heavy cream, milk and vanilla to a simmer in a medium sized pot. Whisk yolks and sugar in a small bowl and pour in hot liquid to temper. Strain and pour into 24 ramekins.