A Spanish-style creme brulee that will surprise your guests.
Ingredients
Apple Cider Reduction
- 1 12oz bottle Diskin semi-sweet apple cider
- 1 cup sugar
Crema Catalana
- 4 egg yolks
- 2 ¼ cup whole milk
- ¼ cup fine sugar
- 2 tablespoons corn starch
- 1 large lemon peel
- 1 large orange peel
- 1 cinnamon stick
Instructions
Apple Cider Reduction
Add cider and sugar to sauce pan, simmer until reduced to 1/8 original volume, or when reduction coats spoon. Cool before serving.
Crema Catalana
Add lemon peel, orange peel, and cinnamon stick to milk and slowly bring to a boil.
Mix egg yolks and sugar together until incorporated.
Mix corn starch with just enough water to dissolve and add to eggs and sugar.
Once milk is brought to a boil, reduce heat to low and remove peels and cinnamon stick.
Slowly whisk egg and sugar mixture into hot milk, pouring slowly to ensure eggs do not scramble.
Continue whisking until mixture thickens, then pour into desired dish.
Let cool for 4 hours, or for better results, overnight.
