SHF # 12 - Trío de crema casera disaster
My recipe for this event ended as a disaster. As I have no time to start a new trial I will present it anyway.
Elise is hosting the SHF #12 with the theme cooking up custard. As a Swiss I had no clue what custard is. On the internet I found hundred of descriptions among others this one:
Many of Spain’s desserts are egg based. Over the centuries, the Spanish monks clarified their wines with eggs and donated the egg yolks (“yemas”) to the local nuns who then used them to make desserts. The entrepreneuring nuns would then sell their desserts to the villagers. Natillas, Cuajada, Flan and Crema Catalan are all egg based Spanish custards.
As I live in Spain and never prepared a Crema catalana, I decided to do something similar. In my garden I have a lot of figs and quinces so I wanted to integrate them.
I call the recipe Trío de crema casera.
Trío de crema casera
6 small molds
1,5 dl cream, heavy
0,5 dl milk
2 tb vanille sugar
2 egg yolks
35 g brown sugar
1 fig
Combine cream, milk and vanille sugar in saucepan. Bring to boil. Remove from heat. Beat egg yolks and brown sugar in bowl until light colored. Start to pass the milk/cream mixture and slowly temper into yolk/sugar by using a spatula. A whisk will beat too much air bubbles into crema. Cut fig in slices, arrange in 2 molds. Carefully fill molds with crema. Place a larger baking pan in the oven and fill half way with water. Put custard baking dish in the water bath. Bake in oven covered with aluminum foil at 160°C for approx. 45 minutes or until the center of the crema is firm when gently shaken. Allow to cool uncovered to room temperature then place into fridge. Refrigerate at least 3 hours or overnight.
Until here everthing worked out. But then today, the disaster started:
Quinces
1 quince
1 dl apple juice
1 tb brown sugar
Core the quince and cut into slices. Combine apple juice, sugar and quince slices in saucepan. Boil during 30 minutes. Remove from heat. - Still ok!
Preheat broiler. Decorate 2 molds with slices of quinces. Sprinkle brown sugar evenly over crema. Broil until brown sugar caramelizes. (Or caramelize with round branding iron).
My broiler does not work properly. After 10 minutes I decided to take them out.
The result looks not too bad,
but as I used aluminum molds, the crema took taste of aluminum. Not very yummy! :-(
The fig does not very harmonise with the crema. The best of the trio is the crema with quinces. This one I will try again but in authentic Spanish ceramics, which I need to buy.
Elise is hosting the SHF #12 with the theme cooking up custard. As a Swiss I had no clue what custard is. On the internet I found hundred of descriptions among others this one:
Many of Spain’s desserts are egg based. Over the centuries, the Spanish monks clarified their wines with eggs and donated the egg yolks (“yemas”) to the local nuns who then used them to make desserts. The entrepreneuring nuns would then sell their desserts to the villagers. Natillas, Cuajada, Flan and Crema Catalan are all egg based Spanish custards.
As I live in Spain and never prepared a Crema catalana, I decided to do something similar. In my garden I have a lot of figs and quinces so I wanted to integrate them.
I call the recipe Trío de crema casera.
Trío de crema casera
6 small molds
1,5 dl cream, heavy
0,5 dl milk
2 tb vanille sugar
2 egg yolks
35 g brown sugar
1 fig
Combine cream, milk and vanille sugar in saucepan. Bring to boil. Remove from heat. Beat egg yolks and brown sugar in bowl until light colored. Start to pass the milk/cream mixture and slowly temper into yolk/sugar by using a spatula. A whisk will beat too much air bubbles into crema. Cut fig in slices, arrange in 2 molds. Carefully fill molds with crema. Place a larger baking pan in the oven and fill half way with water. Put custard baking dish in the water bath. Bake in oven covered with aluminum foil at 160°C for approx. 45 minutes or until the center of the crema is firm when gently shaken. Allow to cool uncovered to room temperature then place into fridge. Refrigerate at least 3 hours or overnight.
Until here everthing worked out. But then today, the disaster started:
Quinces
1 quince
1 dl apple juice
1 tb brown sugar
Core the quince and cut into slices. Combine apple juice, sugar and quince slices in saucepan. Boil during 30 minutes. Remove from heat. - Still ok!
Preheat broiler. Decorate 2 molds with slices of quinces. Sprinkle brown sugar evenly over crema. Broil until brown sugar caramelizes. (Or caramelize with round branding iron).
My broiler does not work properly. After 10 minutes I decided to take them out.
The result looks not too bad,
but as I used aluminum molds, the crema took taste of aluminum. Not very yummy! :-(
The fig does not very harmonise with the crema. The best of the trio is the crema with quinces. This one I will try again but in authentic Spanish ceramics, which I need to buy.
Ach, du armes Wesen,