Sous vide Crema Catalana
One of my favorite, easy but delicious, recipes: crema Catalana. The great texture of a crème brûlée with the added flavors of cinnamon and citrus.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wouterbulten.nl.
Cooking tools:
- Sous vide circulator
- Kitchen torch
- Kitchen scale
- Blender
- Fine-mesh sieve
- Canning jar
- Zip-top bag
- Instant-read thermometer
- Pot
- Saucepan
- Mixing bowl
- Whisk
- Slotted spoon
- Stove
- Paper towel
- Airtight container
Ingredients
- 130g Egg yolk
- 500g Heavy cream (35% fat)
- 75g Sugar + for dusting in last step
- Some salt
- 1 Vanilla pod or extract
- 1 Star anise
- 1-2 Cinnamon sticks (or ground cinnamon)
- Orange zest (from 1 orange)
- Citrus zest (from 1 citron)
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