Pastry chef and lecturer at Danon Culinary School Idan Kushnir shared this recipe from his grandmother Miriam. He explains: “Many cultures have some sort of dessert that’s based on milk, cream, or eggs, cooked into a stable custard. The French make crème pâtissière and flan — it’s really just a matter of playing with different ratios of fat and eggs.
In Uruguay and in Sephardi communities, this dessert is prepared very similarly. My grandmother, Miriam Kushnir, reserved it for special occasions, but I have some friends who prepare it on a more regular basis. It’s an impressive dessert, and at some point, it found its way onto the Shavuot table.”
Chef’s note: Instead of using individual ramekins, you can bake the custard in a metal tube pan (9 inch / 25 cm diameter). Increase the baking time to about an hour.
Ingredients
For the caramel:
1¼ cups (250 grams) sugar
1 cup (240 milliliters) water
For the crèma Catalana:
2 eggs
4 egg yolks
½ cup (100 grams) sugar
1 cup plus 1 tablespoon (250 ml) whole milk
1 cup (250 ml) heavy cream
1 teaspoon salt
1 teaspoon vanilla paste or seeds from ½ a vanilla pod
Preparation
- Prepare the caramel: Place sugar and water in a small saucepan. Cook over medium heat for 10–15 minutes, undisturbed, until the syrup reduces and turns a deep amber color. Once caramelization begins, watch carefully to prevent burning.
- Pour the caramel into individual 3.5 inch (9 cm) ramekins (or the tube pan), swirling each to coat the bottom evenly. Set aside to cool.
- Prepare the custard: Preheat the oven to 250°F (120°C), using top and bottom heat. In a large bowl, whisk the eggs and sugar for about 1 minute, until slightly frothy.
- In a small saucepan, heat the milk and cream together over medium heat until just warm (do not boil).
- Slowly pour the warm milk mixture into the eggs, whisking constantly. Add the vanilla and salt, and whisk until fully combined.
- Place the caramel-coated ramekins (or tube pan) in a deeper baking dish that fits into the oven and can be used as bain-marie.
- Pour the custard mixture into the ramekins until about three-quarters full. Fill the baking dish with room-temperature water, reaching halfway up the sides of the ramekins.
- Bake for about 30 minutes, or about 1 hour if using a large mold, until the custard is set but still slightly wobbly in the center. The sides should be lightly browned, and a knife inserted into the center should come out clean.
- Remove from the oven and allow to cool to room temperature. Then refrigerate for at least 12 hours.
- To unmold, run a knife around the edge of each ramekin and carefully invert onto a serving plate.
