Subject: Creme Brulee Catalan Style
From: Unicorn (unicorn@indenial.com)
Date: Fri May 05 2000 - 06:56:25 EDT
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F O O D F U N N Y
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Thanks to reader Beth McNamara for this actual victual jocularity:
I enjoyed the 'manners' food funny today, and recalled a similar
incident involving my nephew Todd. His parents were trying to instill
good table manners in him and one day, when he was about six years
old, he attempted to leave the table when he finished his meal. His
father stopped him saying, "Todd, what do you say when you are
finished dinner and want to leave the table?"
Todd looked thoughtful for a moment, then brightly asked, "Is there
any dessert?"
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T O D A Y ' S R E C I P E
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Whether you call it egg custard, pudding, flan, creme caramel, creme
brulee, or crema catalana, variations on these egg-based desserts are
found all over the world. A touch of sophistication is achieved by
adding a thin, crisp topping of caramelized sugar, as in this classic
dessert from the Catalonia region of northeastern Spain.
Creme Brulee Catalan Style (Crema Catalana)
6 egg yolks
1 cup (250 ml) sugar
3+1/2 cups (875 ml) milk
Zest of 1 lemon
A 2-inch (5 cm) piece of cinnamon stick
3 Tbs (45 ml) cornstarch (cornflour)
Beat the egg yolks and 3/4 cup (180 ml) of the sugar in a bowl. Heat
3 cups (750 ml) of the milk, along with the lemon zest and cinnamon
stick, in a pot over moderate heat just until it begins to boil.
Remove the milk from the heat and strain into the egg mixture,
whisking constantly. Dissolve the cornstarch in the remaining milk
and add it to the mixture. Pour the mixture into the pan and cook
over low heat, stirring constantly, just until it begins to bubble.
Pour into individual oven-proof serving dishes and refrigerate for at
least 2 hours. Before serving, sprinkle the remaining sugar over the
top of the custards and place under a preheated broiler until the
sugar is melted, light brown, and bubbling. Serve immediately.
Serves 6 to 8.
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