French Corner: Crème catalane (December 2016)
Welcome to the "French Corner", the Consulate’s monthly rendez-vous dedicated to the promotion of France’s culture and patrimony, in video! This month discover our recipe from Occitanie: the crème catalane, as prepared by Chef Christine Iredale, owner of Amuse-bouche.
Site web de Christine IREDALE : www.amusebouche.us
Numéro téléphone : 617 447 6640
Christine IREDALE studied for two months in a professional development program at l’Institut Paul Bocuse in Lyon, France. Named the Chef of the Century, Bocuse has made numerous contributions to the advancement of French gastronomy and is well known both in his native France and abroad.
Ingredients for 4 people
25 g of cornstarch
500g of whole milk
A big slice of peel from a lemon or an orange
1 or 2 cinnamon stick(s)
4 large egg yolks
125g brown sugar
Additional sugar to caramelize on top
- Step 1 Put the milk on the stove in a small saucepan, along with the orange zest and the cinnamon stick. Slowly bring to a boil.
- Step 2 While the milk is slowly heating, beat the egg yolks with the sugar, until the mixture turns pale yellow. Beat in the cornstarch.
- Step 3 Slowly add the egg yolk mixture to the milk, making sure to keep stirring so that the eggs don’t scramble! Stir constantly over a low heat, until the mixture has thickened.
- Step 4 Remove from the heat and pour the mixture into traditional clay dishes or ramekins.
- Step 5 Allow the custard to cool, and then chill the crema catalanas for about four hours (preferably overnight).
- Step 6 Sprinkle a thin layer of sugar on top of each ramekin. Spread the sugar out by tilting the ramekins in all directions. Caramelize with a small kitchen blowtorch.