Crema Catalana

I was looking a food show on TV the other day, and they present a variety of desserts from Spain, what a great show, one of those was this Crema Catalana.

The Crema Catalana like I said before, is originally from Spain, traditionally served on Saint Joseph's Day on March 19th. This is very similar to the French recipe of Crème brûlée.

The Crema Catalana is like a flan, made with eggs and flavored with citric, can be lemon or orange, and also a touch of cinnamon, delicious!

This recipe remind me another type of flan, that used to make back in my country for kids parties or birthdays, when I was a little one. That flan was called Quesillo.

Don't worry, sooner I'll put the recipe over here too and share it with you all.

TIP: if you don't had any cooking tool to flame the raw sugar at the end, you can try with a kitchen torch or do this under the broiler. (If you’re broiling the tops – keep a very close eye on them!) . The true is that Crema Catalana is caramelized under iron broil not a flame.

Crema Catalana is really good, hope you fine this delicious as me, and feel free to leave your comments about your experience.

Crema catalana

Ingredients:
2 cups whole milk
1 cup cream
1 vanilla bean
4 strips orange peel (can also use lemon)
1 cinnamon stick – optional
8 egg yolks
½ cup sugar
½ cup turbinado or raw sugar
3 tbs corn starch

Preparation:

1. Bring the milk, cream, vanilla, orange rind and cinnamon (if using) to a boil over low heat.
2. Remove from the heat and let it cool down.
3. Strain the milk and cream mixture to remove the vanilla bean, orange peel strips and cinnamon stick.
4. Mix the egg yolks and ½ cup of regular sugar until you obtain a thick creamy mixture.
5. Dissolve the cornstarch in 4 tbs of milk mixture, the stir it back into the remaining milk.
6. Mix the milk in with the eggs and sugar, place it in a double boiler pan (or in a heat resistant glass bowl in a pan of water baño Maria style) over medium low heat, and stirring consistently until the cream thickens, do not let it boil.
7. Cool the cream and pour into the ramekins or cazuelas.
8. Chill for 24 hours or overnight.
9. When ready to serve sprinkle 1 tbs of the raw sugar over each ramekin or cazuela, heat the iron and press it against the sugar until it is burnt. You may also use a torch or place it under the broiler in the oven.
10. Serve immediately.

Papaya Cream

I was checking out my blog today and noticed the the latest recipes I posted were quick-to-prepare.

This one will no be different is another quick-to-prepare.

Today will be one from Brazil, Papaya Cream, is basically made from papaya and ice cream. So check it out for a blender because to the we will put our hands in the air and cheers.

Papaya Cream is a delicious summer dessert,  also a couple years ago was featured from the Miami Herald Newspaper like one of the Best Summer Desserts in the World, so here it is. 

Papaya Cream

Ingredients

1 ripe papaya

1 scoop vanilla ice cream

1 tbsp. Creme de Cassis

1 sprig of mint for decoration

Preparation

Peel papaya and remove seeds. Cut in small pieces. Put in blender with ice cream and Creme de Cassis. Blend well until smooth. Pour into a small bowl and decorate with mint. The mix of flavors and colors (orange papaya and purple liqueur) is wonderful! If you don't want it to be alcoholic, use cassis syrup instead. You can reduce the calories by using Light ice cream.

Tocino de Cielo or Bacon from Heaven

Sunday- Funday....

For me is just a day to relax.... Well, what I mean is for laziness...

I want to keep away from the kitchen, or if I need to be there on Sunday at least to make something simple.

And taaa daaaa... I found this wonderful dessert recipe originally from Spanish Gastronomy.

Is so so so easy to make, but probably not for eat the same day, may be the next one. So if you are expecting to eat something sweet today this is not the right one, just check for another recipes from my blog...hehehe...

Basically this Bacon from Heaven is made from eggs sugar and water, YES that's it!

So try it, I am sure you will love it !

Bacon from Heaven

Ingredients

•                6 egg yolks

•                9 oz sugar

•                1 fl. oz water

For the caramel:

•                3 tablespoons sugar

•                1 tablespoons water

Preparation

Put the sugar in a saucepan with the water and heat until the syrup goes golden brown.

Cover a baking tin evenly and put to one side. Put the sugar and water in an earthenware dish and heat until the syrup goes stringy.

Beat the egg yolks and slowly add the syrup, stirring with sticks. Strain and pour into the caramelised tin.

Cook in bain-marie in the oven at 150º for around 20 minutes.

When the tocino has set, remove from the oven, leave to cool and take it out of the tin.

Lemon Meringue Ice Cream

ICE CREAM....
that's something that a lot of people are thinking with this weather every time they go outside, here in Florida. Yes, is really HOT in here.

picture from Katiecakes

Tovolo Icon Ice Cream Sandwich Molds, Set of 3

So I just found this recipe and think: "this is great for summer, for us, for kids, for everybody"... ICE CREAM...

But more than that is that this recipe is so easy to make, you don't need any SUPER skills, or tool, is just simple and easy to make.

picture from Katiecakes

Katiecakes: Lemon Meringue Ice Cream: 

Lemon Curd and Meringue Ice Cream

Ingredients:

1 jar good quality lemon curd

250ml double cream

250ml Greek yoghurt

Zest of 1 lemon

Mini meringues crumbled

Flesh of 3 passion fruit

Method:

Whisk together the lemon curd, cream and yoghurt, stir in crumbled meringue and passionfruit. Pour into four ice cream moulds or four ramekins, sprinkle over the lemon zest and, if using ramekins, cover with foil

Freeze for 6-8 hours before serving.