Go to the Recipe: Crema Catalana
I tried this recipee the other day. The flavor was amazing but the texture was not very nice. The cream was very thick and grainy. I wonder if the cream should be served hot or cold? I also find that creating a thick glass-like caramel is quite difficult. Any help ? I cooked the cream in a sous-vide bag at 90C. Could it have been the temperature? or maybe too much cornstarch?
Is cooking sous vide at 95C for 30 mins an acceptable alternative to boiling, or should we extend the time?
I'm pretty sure such high temperatures will scramble the egg yolk, so isn't the recipe suppose to mean to cook the mixture at a lower temperature sous vide?
Dear CS, Can you guys throw in a recipe for good ole' rice pudding/arroz con leche/riz au lait? I've made it many ways, but never really satisfied. There are so many variables involved. Thank you.
I wouldn't worry about the remain couple of degrees. I think the point is to get the temperature throughout the mixture above 80C.
The eggs should scramble, yes. But then you throw it in the mixer (or use an immersion blender) to transform it into a silky smooth cream again.
The benefit of this approach is that it's a lot less work. No having the eggs in a pot on the stove, constantly stirring and measuring the temperature, making sure not to scramble them.
Did you blend it properly? You could also pass it through a fine sieve to remove any remaining clumps. It should be served as cold as your ex's heart ;-) For a thick caramel, build it up with multiple thin layers (very crispy). Or make a caramel syrup, carefully pour it, when it starts to set sprinkle sugar on it and torch it (more glass-like) 90C should be fine. Good luck!!
Do you keep the bag in a pot of boiling water for 30 minutes or do you boil the water and then turn off the pot?
Agree. I'm currently looking for one in which I could have raisins soaked in rhum.
What would be a good temp to use the joule, because my creme catalana came out a bit runny.
Did you get any updates on the “ joule “ way ?
I’ve always made crème catalana using the crème brûlée recipe as a base(infusing the creme with the zests and spices)
Can I make this recipe on the stove top?
Not to wax dogmatic, but while Joseph was Mary's husband, Jesus' father was... somebody else altogether. Jus' sayin'. Hope this doesn't keep us from meeting in the good place later.
Is it possible to get this same consistency by modifying the recipe used for in the jar pot de creme elsewhere on the website, and not bothering with either the cornstarch or the boiling/blending etc?
If the consistency is what you are looking for, this method would be best. If you want the texture and consistency of the pot de creme but the flavor of this dish I would recommend following the pot de creme formula and add in the flavoring from this activity. Hope that helps, let us know how it works out.
Am I remembering incorrectly or did there used to be a sous vide version of this a while back? Could you use the same method as the Creme Brûlée and rather than boiling and blending, cast into Mason Jars and cook sous vide at ~181 or so ?
Whats the protocol for lowering the sugar content?
