Love it! Crema Catalana - Spain's Creme Brulee
By :HipPressureCooking
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Votes: 3
Rating: 5
Rate this recipe!
Course Dessert
Cuisine French
Difficulty Medium
Browse Category Dessert
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Eggs, Fresh Cream, Sugar
Prep Time 35 minutes
Cook Time 15 minutes
Servings
6-10 servings
Ingredients
  • 2 cups fresh cream
  • 6 egg yolks
  • 5 tablespoons White (caster) Sugar
  • 1 cinnamon stick (or 1 teaspoon cinnamon powder)
  • 1 orange zested (or lemon, or mandarin, or a little bit of each)
For Garnish
  • few shavings of nutmeg
  • 4 tbsp Raw sugar caramallizing
Additional Equipment
  • Vegetable Peeler
  • Small Saucepan
  • Fine-mesh strainer
  • Pour able container (about 4-cup capacity measuring cup or small pitcher)
  • Aluminum Foil
  • Plastic Wrap
  • Culinary Torch (optional) or Broiler
Course Dessert
Cuisine French
Difficulty Medium
Browse Category Dessert
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Eggs, Fresh Cream, Sugar
Prep Time 35 minutes
Cook Time 15 minutes
Servings
6-10 servings
Ingredients
  • 2 cups fresh cream
  • 6 egg yolks
  • 5 tablespoons White (caster) Sugar
  • 1 cinnamon stick (or 1 teaspoon cinnamon powder)
  • 1 orange zested (or lemon, or mandarin, or a little bit of each)
For Garnish
  • few shavings of nutmeg
  • 4 tbsp Raw sugar caramallizing
Additional Equipment
  • Vegetable Peeler
  • Small Saucepan
  • Fine-mesh strainer
  • Pour able container (about 4-cup capacity measuring cup or small pitcher)
  • Aluminum Foil
  • Plastic Wrap
  • Culinary Torch (optional) or Broiler
Votes: 3
Rating: 5
Rate this recipe!
Instructions
  1. Begin by heating up the cream, citrus zest and cinnamon stick on low heat in the small saucepan and stirring occasionally. When the cream begins to boil (foam) turn off the heat and let the ingredients infuse (about 30 minutes).
  2. In the meantime, prepare your pressure cooker by adding 2 cups of water, and steamer basket. Set aside.
  3. In a mixing bowl, add the egg yolks and sugar, whisk until the sugar is dissolved.
  4. Then, when the cream has cooled to room temperature (it should feel neither hot nor cold when you stick your finger in it) add the yolks and stir with your whisk just enough to get everything mixed together well (do not whip).
  5. Next, pour the mixture slowly through a strainer into a spouted container (if you have one, it will make pouring the mixture into the cups or ramekins easy).
  6. Pour the mixture into ramekins, cover tightly with foil and arrange in the steamer basket so that all are sitting straight (otherwise you will get a crooked diagonal crema).
  7. If you still have some vertical space and extra cups, you can stack the additional cups on top in a second layer.
  8. Close and lock the pressure cooker. Turn the heat up to high and calculate 8 minutes cooking time for ramekins and only 5 minutes cooking time for espresso cups at LOW pressure (the time will vary according to the size and material of the ramekin used)..
  9. When time is up, open the pressure cooker using the Natural Release method - move the cooker to cold burner and don't do anything. Wait for the pressure to come down naturally (about 10 minutes). For electric pressure cookers, cancel or unplug the cooker to disengage the "keep warm" cycle and count 10 minutes of time and then release the rest of the pressure using the valve.
  10. Open the pressure cooker and carefully lift out the custards. Open the first and jiggle it a bit. It should be nearly solid, but not liquid (this means they have set)- they will solidify further when chilled. If they are still very liquid, pressure cook for an additional 5 minutes with the same opening procedure noted above.
  11. Remove the custards and leave to cool uncovered for about 30-45 minutes.
  12. Once the custards are cooled, cover them in plastic wrap and place them in the refrigerator to chill for 3-4 hours or overnight.
  13. Before serving, remove the custards from the refrigerator, grate a little nutmeg and sprinkle the top of the custard with a thin, even layer of sugar.
  14. Then, either melt the sugar with a culinary torch or slide them under the broiler in your oven to melt and caramelize the sugar.
  15. Yields 10 Espresso cups, 6 Ramekins or 4-6 cazuelas (depending on their size).
4 replies
  1. Fasteddy
    Fasteddy says:

    9 minutes was not enough for my larger size ramakins but the extra 5 was too much. Next time i would allow 10 or 11 minutes for the first cook. I also added a tbsp or two of orange liquer which was nice.

  2. CandyCain
    CandyCain says:

    This recipe calls for use of a steamer basket. Could the ramakins be just set on top of the steaming rack provided or is an additional basket required?

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