Reine-Des-Prés Crema Catalana

Name: Reine-Des-Prés Crema Catalana
Yield: Yield: 1.4 kg/3 lb 4.16 oz
Cuisine: United States
Ingredients: Egg yolks, at room temperature 200 g 7.05 oz 13.51%; Sugar 200 g 7.05 oz 13.51%; Milk 3 920 g 32.45 oz 62.16%; Cornstarch 80 g 2.82 oz 5.41%; Reine-des-prés 250 g 8.82 oz 17.24%; Milk 1 1.2 kg 2 lb 10.24 oz 82.76%; Milk 2, at room temperature 80 g 2.82 oz 5.41%

Preparation info

Yield:
1.4 kg

Difficulty
Medium

Appears in

The Elements of Dessert

By Francisco Migoya

Published 2012

About

Ingredients

Milk 1 1.2 kg 2 lb 10.24 oz

Americas
United States
Dessert
Vegetarian
Gluten-free

Method

Bring the first amount of milk to a simmer and stir in the reine-des-prés. Turn off the heat and cover the milk with plastic wrap.
Let the mixture steep for 20 minutes, then pass the milk through a fine-mesh sieve.
Cool it over an ice water bath, and then measure out the amount needed for the recipe (1