Food News

Three Recipes to Indulge in for National Crème Brûlée Day, July 27

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Crema Catalana

If you've ever been in a Cuban or Spanish restaurant, chances are you've seen this on the dessert menu. A crème brûlée by another name, here's a simple recipe for you:

5 cups whole milk

10 thin strips lemon peel

3 thin strips orange peel

Vanilla extract

2 cinnamon sticks

1 cup of sugar

8 large egg yolks

½ cup of cornstarch

6 tablespoons of brown sugar

6 ramekins

In a heavy medium saucepan combine the milk, lemon and orange peels and cinnamon sticks bringing them to a boil. Lower heat and simmer for ten minutes, stirring gently occasionally. Remove the saucepan from the heat and remove the peels and cinnamon sticks. With a mixer, beat the eggs and sugar in a large bowl until you get a soft cream color, add the cornstarch and continue beating. Gradually whisk the hot milk into the mixture with care of not upsetting the consistency.

Return to pan and heat until boiling while whisking gently for ten minutes. Divide into your ramekins and refrigerate overnight. With broiler ready, cover them evenly with the brown sugar and broil until the sugar caramelizes.

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Abel Folgar