Recipe detail

Desserts Creme Catalan with pineapple ragout

23. 8. 2023

Author: Retigo Team Deutschland

Company: RETIGO Deutschland GmbH

Food category: Desserts

Cuisine: Spanish

Program steps

  • Preheating:
  • 110 °C

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1
Steaming
time icon Termination by time
time icon 00:30 hh:mm
probe icon 110 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 4

Name Value Unit
milk 3.5% 100 ml
whipped cream 33% 300 ml
fine sugar 45 g
cinnamon stick 1 pcs
egg yolk 4 pcs
lemon 0.5 pcs
orange 0.5 pcs
pineapple 200 g
sugar 50 g

Nutrition and allergens

Allergens: 3, 7
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, Cholin, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 123.8 kJ
Carbohydrate 30.3 g
Fat 0.1 g
Protein 0.2 g
Water 0 g

Directions

Creme Catalan is a dessert cream covered with a solid caramel layer. The origin of this dessert lies in Catalonia and goes back to the Middle Ages, where this dish first appeared in cookbooks.

Heat the milk, cream, fine sugar, cinnamon and zest in a saucepan, stirring constantly.

Place egg yolks in a bowl and beat. Stir the milk mixture through a sieve into the egg yolks and heat over a water bath, stirring constantly, until the mixture becomes creamy.

Pour the mixture into heat-resistant bowls about 2-3 cm deep and poach in the combi steamer at 110°C in steam mode at full fan speed for about 30 minutes.

After 3 hours of cooling, the Creme Catalan can be sprinkled with sugar and caramelized with a blow torch.

Cut the pineapple into 1cm thick cubes. Puree half of it with a hand blender.

Put the cubes and the puree together with the sugar in a pot and let it boil down for about 5 minutes, stirring constantly.