Margi Cintrano
Washing Up
Good Morning,
Firstly, traditional Crème Brulee, Crema Catalana or Burnt Cream was first made in the year 1520, and thus, was documented by the Governing Reigns of that time.
*** Would like to hear all about your versions too ...
How do you prepare ?
Here is our traditional family recipe:
4 cups whole milk
two 5 cm. cinammon sticks
two 5 inch strips lemon zest ( 1/2 lemon )
6 yolks
1/2 cup corn starch
1 cup sugar
a metal Salamandre ( works as a branding iron ) or a Metal Spatula
Clay earthenware oven dessert dishes
a Sieve
1. disslove the corn starch in 8 fl. oz. of regular milk
2. heat rest of milk in deep sauce pan with the cinammon sticks and the zest strips
3. blend the yolks with 8 ounces of sugar and stir well
4. strain the boiled milk through a fine sieve and pour over the egg mixture
5. add the dissolved corn starch mixture and blend well and heat gently stirring in only one direction --- do NOT allow to boil.
6. when it thickens, remove from heat and strain through a sieve. Transfer to a bowl and let cool ( 3 hrs. )
7. when cool, heat the salamandre or metal spatula via stove top fire
8. sprinkle the top of the custard with sugar
9. for caramelizing: with the metal spatula or salamandre, implement a branding to form the thin caramelized layer
Serve with espresso or coffee or tea of choice ... and a cordial of choice.
Kindest regards.
Margi Cintrano.
Firstly, traditional Crème Brulee, Crema Catalana or Burnt Cream was first made in the year 1520, and thus, was documented by the Governing Reigns of that time.
*** Would like to hear all about your versions too ...
How do you prepare ?
Here is our traditional family recipe:
4 cups whole milk
two 5 cm. cinammon sticks
two 5 inch strips lemon zest ( 1/2 lemon )
6 yolks
1/2 cup corn starch
1 cup sugar
a metal Salamandre ( works as a branding iron ) or a Metal Spatula
Clay earthenware oven dessert dishes
a Sieve
1. disslove the corn starch in 8 fl. oz. of regular milk
2. heat rest of milk in deep sauce pan with the cinammon sticks and the zest strips
3. blend the yolks with 8 ounces of sugar and stir well
4. strain the boiled milk through a fine sieve and pour over the egg mixture
5. add the dissolved corn starch mixture and blend well and heat gently stirring in only one direction --- do NOT allow to boil.
6. when it thickens, remove from heat and strain through a sieve. Transfer to a bowl and let cool ( 3 hrs. )
7. when cool, heat the salamandre or metal spatula via stove top fire
8. sprinkle the top of the custard with sugar
9. for caramelizing: with the metal spatula or salamandre, implement a branding to form the thin caramelized layer
Serve with espresso or coffee or tea of choice ... and a cordial of choice.
Kindest regards.
Margi Cintrano.