Crema Catalana卡達拉娜

The first time I tried this dessert was in Japanese chain sushi restaurant Shiro. My friends told me that this is their special dessert and I have to try it. It is actually Spanish dessert, like creme brulee. It was a bit too sweet for my taste.

So I have to make it at home, make it less sweet so I can enjoy it more. It is super easy to make with simple ingredient. The best is the top of course, the harden caramel. Love it!

第一次吃這個甜品就是在壽司郎，上次回香港時我才第一次到壽司郎。當然就要試人人都讚好的甜品 – 卡達拉娜。這個甜品其實是西班牙的燉蛋(?），但口感較紮實，充滿蛋香味，再在上面灑上糖，用火槍燒成焦糖。

在壽司郎吃的，我覺得太甜，份量太少。所以自己做，可以控制糖份，也可以吃多點！！超級容易做得甜品，零失敗！

In a sauce pan, mix the heavy cream and milk together. Bring it to simmer.

In a large bowl, beat the eggs and sugar together. Then add in (corn starch+water) and vanilla extract. Mix well.

Then gradually add in the cream mixture into the beaten egg, keep stirring.

Sieve the mixture into the baking tray. Put the baking tray in a larger tray, add boiling water into that larger tray. Put the whole thing into preheated oven at 130C, bake for about 55 minutes to 1 hour.

Let it cool completely, then chill in the fridge for at least 6 hours.

Sprinkle some sugar on top, then use a blow torch to caramelise it. Enjoy!

將忌廉和牛奶放入煲內，用慢火煮至微沸

在大碗內加入雞蛋、蛋黃和糖，拌勻

加入(玉米澱粉＋少許開水)、 雲尼拿香油，拌勻

然後一面攪拌蛋液，一面加入忌廉＋牛奶。將所有液體用隔篩過灑，倒入烤盤內

將烤盤放入大盤內，倒入熱水至1/3烤盤高度，放入已預熱130C焗爐，焗約55分鐘至一小時

拿出來待涼後再放入雪櫃至少6個小時。在上面灑上白砂糖，再用火槍燒成焦糖即成！

Print

Crema Catalana

Prep Time

20 mins

Cook Time

1 hr

Total Time

1 hr 18 mins

 

Course: Dessert

Servings: 1

Ingredients

• 4 Eggs 雞蛋
• 2 Egg Yolks 蛋黃
• 400 ml Heavy Cream 忌廉
• 200 ml Milk 牛奶
• 150 g Sugar 糖
• 1 tsp Vanilla Extract 雲尼拿香油
• 1/2 tsp Corn Starch 粟粉

Instructions

1. In a sauce pan, mix the heavy cream and milk together. Bring it to simmer.

2. In a large bowl, beat the eggs and sugar together. Then add in (corn starch+water) and vanilla extract. Mix well.

3. Then gradually add in the cream mixture into the beaten egg, keep stirring.

4. Sieve the mixture into the baking tray. Put the baking tray in a larger tray, add boiling water into that larger tray. Put the whole thing into preheated oven at 130C, bake for about 55 minutes to 1 hour.

5. Let it cool completely, then chill in the fridge for at least 6 hours.

6. Sprinkle some sugar on top, then use a blow torch to caramelise it. Enjoy!