Crema Catalana with Caramelized Peaches
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 100 ml cream
- 400 ml milk
- 80 g suar
- 1 vanilla pod (s)
- 1 stick cinnamon
- 2 egg (s)
- 4 egg yolks
- 10 peach (s)
- 100 g suar
- 200 ml white wine
- Cinnamon, whole
- Sugar, for caramelizing
- Mint, for decoration
Print Recipe
Pin Recipe Instructions
- Put the cream, milk, sugar, cinnamon and the pulp of the opened vanilla stick in a bowl suitable for a double boiler. Add the eggs and yolks and place the bowl on a saucepan with water, put both on the stove that is switched on. Now, stirring constantly with the whisk, slowly at first until the eggs have combined with the milk and cream, then whip vigorously. When the water in the pot below starts to boil, be careful not to let the eggs stagnate. Keep beating until the mixture becomes thick, it should have a creamy consistency.
- Remove the pod and cinnamon from the mixture and use a ladle to fill the cream into molds. Leave to cool in the refrigerator for at least 3 hours.
- Later sprinkle with sugar and caramelize with the bunsen burner.
- Score peaches crosswise and briefly blanch in boiling water, then cool in ice water. Now peel off the skin, remove the stone and quarter the pulp.
- Caramelize the sugar in a saucepan, deglaze with white wine, add cinnamon and let it boil down a little. Add the peach wedges and let them steep over a low heat.
- Serving: The cream is already in a mold, simply fill the peaches into a second bowl and serve with it. Good Appetite!
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