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Crema Catalana

Jorge_Costa_204752

Hi Guys. Last time I did your recipe of Crème Brûlée and it came really well.

Now I want to try the Crema Catalana. and have a question about the recipe:

It says on step 1 to "Heat on the stove to a boil—the water will be used to cook the custard in step 5.". Then on step 5 says "Place in the pot of boiling water, clipping the bag to the side of the pot so that the opening is outside of the water, and cook for 30 minutes."

My question is: should we cook it in boiling water? For a mix of milk and eggs, should we go up to 82C.? Whats the desired temperature for cooking the mix of this recipe?

Thanks

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ttpoker

If you're using an improvised sous vide method, then yes boiling water at 100 C is correct. If you have an immersion circulator, then you can get away with a very high temp but just under boiling - such as 92C.