Enjoying sherry wine / pairings and recipes / Cream
Pair with: Cream
Cooking time: 30 min
A classic Spanish custard dessert very similar to crème brulee. Crema Catalana is best served with a Cream Sherry.
Ingredients
Instructions
Crema Catalana
- Bring the milk, cream, vanilla, orange rind and cinnamon (if using) to a boil over low heat.
- Remove from the heat and let it cool down.
- Strain the milk and cream mixture to remove the vanilla bean, orange peel strips and cinnamon stick.
- Mix the egg yolks and ½ cup of regular sugar until you obtain a thick creamy mixture.
- Dissolve the cornstarch in ¼ cup of milk mixture, the stir it back into the remaining milk.
- Mix the milk in with the eggs and sugar, place it in a double boiler pan (or in a heat resistant glass bowl in a pan of water baño Maria style) over medium low heat, and stirring consistently until the cream thickens, do not let it boil.
- Cool the cream and pour into the ramekins or cazuelas.
- Chill for 24 hours or overnight.
- When ready to serve sprinkle 1 tablespoon of the raw sugar over each ramekin or cazuela, heat the iron and press it against the sugar until it is burnt. You may also use a torch or place it under the broiler in the oven.
- Serve immediately.
Author Sherry Wines , Jerez de la Frontera Spain
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Pairings & Recipes
Cream
Carpaccio Sushi
Serving and consuming
Cream with food
The ideal temperature at which to serve a Cream is 12ºC. It may also be consumed as an aperitif, or as a co*cktail served with ice and a slice of orange.
It is the ideal dessert wine; perfect to accompany fruit (melon, orange) pastries or ice-cream. It can also be paired very well with foie gras and blue cheeses.
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Always chilled
Serve chilled, between 10 & 12º C.
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Not only a dessert wine
Delicious with pastries and fruit, but also with the foie.
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Style of Glass
Serve in a white wine glass, or wide rimmed glass with ice.
