Crema Catalana with salted caramel sauce
- 400 ml heavy cream
- 150 g sugar
- 1 vanilla bean (seeds)
- 6 egg yolks
- 100 ml water
Utensils: oven, cooking spoon, small sauce pan, large bowl, whisk, tall baking dish or roaster, kettle (optional), brûlée tins, small frying pan
Preheat the oven to 120°C/250°F. Heat (don't boil!) heavy cream with some of the sugar and vanilla seeds until the sugar has dissolved.
Next, whisk the warm mixture into the egg yolks in a large bowl.
Pour the mixture into brûlée tins and place these into a tall baking dish. Pour hot water into the baking dish, creating a water bath in which to cook the crème brûlée.
Bake in a preheated oven at 120°C/250°F for approx. 60 min. Next, remove the tins from the water bath and leave to cool for <55 min. Chill for at least four hours or overnight before serving.
Caramelize rest of the sugar in a small frying pan. Add a pinch of salt, pour in water and reduce into a sauce. Pour over the Crema Catalana to serve.
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