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Spanish Crema Catalana 
with sherry-soaked prunes

MiNDFOOD September 2012

RECIPE: Spanish Crema Catalana with sherry-soaked prunes. Brought to you by MiNDFOOD

Spanish Crema Catalana 
with sherry-soaked prunes

A Catalan dish similar to crème brûlée, crema catalana is traditionally served on Saint Joseph’s Day. The custard is flavored with lemon or orange zest, and cinnamon.

Serves 4

 

350ml sweet sherry

1/3 cup caster sugar

350g pitted prunes 

375ml pouring cream

375ml milk

2 pieces (10cm long) lemon rind

2 pieces (10cm long) orange rind

1 cinnamon stick

1 vanilla bean, split and scraped

6 egg yolks

¼ cup brown sugar 

To make sherry-soaked prunes, place sherry and caster sugar in a saucepan over medium heat and stir until sugar dissolves. Add prunes and simmer for 2-3 minutes, or until plump. Set aside and let cool.

Place cream, milk, citrus rinds, cinnamon, and vanilla in a medium saucepan over medium heat; bring just to the boil. Set aside for 10 minutes for flavours to infuse. Strain through a sieve and discard solids. Whisk egg yolks and brown sugar until thick and pale; gradually add cream mixture. Return to a clean saucepan and cook, stirring, over low heat for 4-5 minutes, or until mixture thickens and coats the back of a spoon. Pour into four 1-cup-capacity ramekins and refrigerate for 6 hours or overnight.

Pour some of the prune syrup over the top and serve with remaining prunes and syrup.

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