Best Crema Catalana Ice Cream Sundaes Recipes

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CREMA CATALANA



Crema Catalana image

My family loves this Spanish dessert so I usually make 8 portions, so we have can eat it 2 days in a row. You can of course also half the ingredients.

Provided by Marianne

Categories     Spanish Recipes

Time 5h5m

Yield 8

Number Of Ingredients 8

8 large egg yolks
1 ¼ cups white sugar
3 tablespoons cornstarch
1 organic lemon
4 cups whole milk
1 (2 inch) piece cinnamon stick
1 (3 inch) vanilla bean, split and scraped
8 tablespoons turbinado sugar

Steps:

  • Combine egg yolks and sugar in a bowl and beat with an electric mixer until creamy. Mix in cornstarch.
  • Peel lemon in one piece. Combine milk, lemon peel, cinnamon stick, and vanilla seeds in a heavy saucepan and bring to a boil over medium heat. Remove from heat, cover, and allow the milk to get infused with the flavorings for 30 minutes and cool. Whisk egg yolk-sugar mixture into the lukewarm milk.
  • Return to heat and simmer, stirring constantly, over low heat until cream thickens, 5 to 10 minutes. Remove lemon peel and cinnamon stick. Spoon cream into 8 ovenproof ramikens and allow to cool completely, at least 4 hours or overnight.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Sprinkle 1 tablespoon turbinado sugar onto each ramiken and set under the broiler until sugar caramelizes, 1 to 2 minutes. Pay close attention so sugar does not burn.

Nutrition Facts : Calories 310.7 calories, Carbohydrate 53.7 g, Cholesterol 217 mg, Fat 8.4 g, Fiber 0.2 g, Protein 6.6 g, SaturatedFat 3.9 g, Sodium 61.9 mg, Sugar 50 g

SHERRY CREMA CATALANA ICE CREAM WITH HONEYED FIGS



Sherry Crema Catalana Ice Cream with Honeyed Figs image

(Gelat de Crema Catalana i Xerès amb Mel i Figues) The mellow, almond flavor of Amontillado Sherry works especially well in this rich, creamy dessert.

Yield Makes 6 servings

Number Of Ingredients 12

3 cups half-and-half
4-inch strip fresh lemon zest
4-inch strip fresh orange zest
1/2 cinnamon stick
8 large egg yolks
1/2 cup sugar
1/4 cup Amontillado Sherry
12 soft (moist) dried Calimyrna figs (10 oz), tough stems removed and figs halved lengthwise
1 cup Amontillado Sherry
1 cup fresh orange juice
6 tablespoons honey
Garnish: candied orange zest

Steps:

  • Bring half-and-half with lemon and orange zests and cinnamon stick just to a boil over moderate heat. Cover and let stand off heat 25 minutes, then reheat to a simmer. Discard zests and cinnamon stick.
  • Whisk together yolks, sugar, and Sherry in a large bowl until smooth. Gradually whisk in hot milk mixture. Transfer custard to cleaned saucepan and cook over moderately low heat, stirring constantly, until thickened enough to coat back of a wooden spoon and an instant-read thermometer registers 170°F.
  • Pour custard through a fine sieve into a bowl and cover surface with wax paper to prevent a skin from forming. Chill until thoroughly cold, about 3 hours. Freeze in an ice-cream maker. Transfer to an airtight container and freeze until firm.
  • Bring figs, Sherry, juice, and honey, covered, to a boil in a small saucepan. Simmer, covered, just until figs are tender, about 40 minutes, then uncover and simmer until liquid is reduced to about 1 cup, about 8 minutes. Cool figs in syrup.
  • Serve ice cream with honeyed figs and syrup.

CREMA CATALANA ICE CREAM SUNDAES



Crema Catalana Ice Cream Sundaes image

Categories     Dairy     Dessert     Freeze/Chill     Frozen Dessert     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 14

Ice Cream
1 cup sugar
1/3 cup water
1 1/2 cups whipping cream
1 cup half and half
6 egg yolks
1/2 cup crème fraîche or sour cream
1 teaspoon vanilla extract
Sauce
3/4 cup firmly packed dark brown sugar
1/4 cup sugar
1/2 cup apple juice
1/4 cup (1/2 stick) unsalted butter
Fresh raspberries (optional)

Steps:

  • For Ice Cream:
  • Cook 1 cup sugar and 1/3 cup water in heavy medium saucepan over medium-low heat, stirring until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber color, occasionally swirling pan and brushing sides of pan with pastry brush dipped into water, about 10 minutes. Add whipping cream (mixture will bubble vigorously) and whisk until smooth. Whisk in half and half and bring to simmer. Whisk egg yolks in medium bowl to blend. Gradually whisk in hot cream mixture. Return mixture to saucepan and stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes; do not boil. Strain custard into bowl. Whisk in crème fraîche and vanilla extract. Refrigerate custard until well chilled.
  • Transfer custard to ice cream maker and process according to manufacturer's instructions. (Can be prepared 1 week ahead. Freeze in covered container.)
  • For sauce:
  • Cook both sugars, apple juice and butter in heavy medium heat until sugar dissolves. Increase heat and boil until reduced to 1 cup, stirring frequently, about 3 minutes. Cool sauce to lukewarm, about 20 minutes. (Can be prepared 3 days ahead. Cover and refrigerate. Before using, rewarm sauce over low heat just until liquid.)
  • Spoon ice cream into parfait glasses, wineglasses or bowls. Drizzle sauce over. Sprinkle with raspberries if desired.

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