Spiced Crème Catalan
This fancy custard will do many duties throughout desserts you may be wanting to try in the future from this site. It is perfectly delish on its own!
The Spanish cousin of crème brûlée, Spiced Crème Catalan can be either piped when completely cold, or set directly in smaller ramekins or glasses. You should give it a whirl with Passionfruit Broth and Tropical Fruit Salad. It is really just a custard dressed up to go out for the evening. With or without your accompaniments, the dessert is quite elegant and yet so easy to make!
The other thing I have done with this recipe is churn it into the most amazing ice cream ever. If you don't have a churner, (first go get one...OR) freeze it into ice cubes then whip in Thermie, half the mixture first, then add the rest for around 20 seconds on speed 8, with the help of the Thermomix spatula. But go the churner I say! Also stunning served with the Passionfruit Broth with Tropical Fruit Salad which I absolutely adore as a summer dessert.
Serving suggestions for spiced crème catalan
Serve straight from the fridge with a just-torched sugar crust and nothing else – it really doesn’t need help.
Add a few slices of poached quince, pear or apple scented with cinnamon and star anise.
Scatter over fresh figs, raspberries or blood orange segments to cut through the richness.
Finish with a drizzle of spiced honey or orange blossom honey just before serving.
Pair with crisp almond biscotti, sesame snaps or thin shortbread bites for crunch.
Add a spoonful of espresso granita or bitter chocolate sorbet on the side for contrast.
Sprinkle with toasted pistachios, hazelnuts, flaked almonds or praline of any of the above, for texture.
Serve alongside candied citrus peel or a shard of burnt orange caramel.
For a dinner-party twist, serve mini portions with a splash of Pedro Ximénez or spiced dessert wine on the side.
As part of a dessert board, pair with dark chocolate squares, fresh berries and good coffee.
Need
- 2 cinnamon stick(s)
- 1 Zest orange, finely grated
- 1 Zest lemon, finely grated
- 80 Grams raw caster sugar BUY
- 200 Grams whole milk BUY
- 400 Grams cream BUY
- 100 Grams egg yolks
- 2 gelatin sheets, soaked in water and squeezed out
Do
- 1
Toast the cinnamon sticks in a dry frying pan and cool.
- 2
Place cinnamon, zests and sugar into the Thermomix bowl and mill 10 sec/speed 10.
- 3
Add remaining ingredients and cook 8 min/80°C/speed 6.
- 4
Strain if desired.
- 5
Cool. Serve as directed.
Served with
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
