Crema Catalana Foam
Serves: 3
Jadyn Kohler
1 January 1970
Based on User reviews:
49
Spice
55
Sweetness
54
Sourness
40
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
Directions:
1
Heat cream and milk with vanilla bean, cinnamon stick, and zests in a 2-quart heavy saucepan over moderate heat until just hot and let stand 5 minutes to infuse
2
Whisk together yolks, sugar, and flour until thick and pale
3
Pour hot cream through a sieve into yolk mixture, whisking until smooth, and transfer custard to cleaned pan
4
Cook over moderately low heat, stirring constantly, until slightly thickened and an instant-read thermometer registers 170°F, about 10 minutes
5
Pour through a fine sieve into a metal bowl set in an ice-water bath and cool, stirring occasionally
6
Transfer custard to siphon and screw on top tightly
7
Unscrew charge holder from head and put in a charger
8
Reattach charge holder and screw on tightly
9
Gas will be released into siphon (with a whooshing sound) within a few seconds
10
Chill filled siphon at least 1 hour to produce a stiffer foam
11
Remove and discard first charger
12
(As you unscrew charge holder, you'll hear a brief hissing sound
13
) If fitting from holder comes out attached to charger, just remove charger and reattach fitting
14
Screw on second charger and chill at least 15 minutes (longer if foam is not thick enough)
15
Shake siphon well
16
Turn upside down and press lever to fill 3/4-cup glasses or cups with foam
17
Serve immediately
18
Heat cream and milk with vanilla bean, cinnamon stick, and zests in a 2-quart heavy saucepan over moderate heat until just hot and let stand 5 minutes to infuse
19
Whisk together yolks, sugar, and flour until thick and pale
20
Pour hot cream through a sieve into yolk mixture, whisking until smooth, and transfer custard to cleaned pan
21
Cook over moderately low heat, stirring constantly, until slightly thickened and an instant-read thermometer registers 170°F, about 10 minutes
22
Pour through a fine sieve into a metal bowl set in an ice-water bath and cool, stirring occasionally
23
Transfer custard to siphon and screw on top tightly
24
Unscrew charge holder from head and put in a charger
25
Reattach charge holder and screw on tightly
26
Gas will be released into siphon (with a whooshing sound) within a few seconds
27
Chill filled siphon at least 1 hour to produce a stiffer foam
28
Remove and discard first charger
29
(As you unscrew charge holder, you'll hear a brief hissing sound
30
) If fitting from holder comes out attached to charger, just remove charger and reattach fitting
31
Screw on second charger and chill at least 15 minutes (longer if foam is not thick enough)
32
Shake siphon well
33
Turn upside down and press lever to fill 3/4-cup glasses or cups with foam
34
Serve immediately