Spanish Crema Catalana with Sherry Soaked Prunes
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Serves: 6 serves
 
Serve the custard topped with prunes, syrup and maple roasted pecans (if using)
Ingredients
INGREDIENTS FOR PRUNES
  • 400g dry sherry
  • 100g golden caster sugar, or white sugar
  • 250g pitted prunes (allow at least 3 per person … there will be leftovers)
INGREDIENTS FOR CREMA
  • Zest of 1 large orange, or 2 small oranges
  • Zest of 1 large lemon, or 2 small lemons
  • 380g full fat cream
  • 380g full fat milk
  • 6 egg yolks
  • 100g light muscovado sugar, or brown sugar
  • 40g white spelt flour, or plain flour
  • 1 tsp vanilla bean paste, or more to taste (I use 2 tsps)
  • 1 ½ tsp sea salt flakes, or ¾ tsp fine sea salt
  • ½ tsp ground cinnamon
Instructions
METHOD FOR PRUNES
  1. Place sherry and sugar into a saucepan
  2. Stir over medium heat until sugar dissolves – this won’t take long, just a couple of minutes, stir until you can no longer see sugar crystals on the base of the pot
  3. Add prunes, bring to the boil, reduce heat to low and simmer for 3 minutes
  4. Remove and allow to cool completely in the saucepan
  5. Store in a glass jar in the fridge for up to two weeks
METHOD FOR CREMA
  1. Place zests, cream and milk into TM bowl and cook 8 minutes / 90 / speed 2
  2. Allow to infuse for 10 minutes in the TM bowl before straining through a sieve into a separate container to remove solids – discard solids
  3. Clean TM bowl and insert butterfly
  4. Add egg yolks and sugar to TM bowl and mix 2 minutes / 37 / speed 4, scrape around bowl to collect any yolk on the sides, then continue for 3 minutes / 37/ speed 4 to make light and fluffy
  5. Remove butterfly, add the strained liquid and blend 10 seconds / speed 4 to combine
  6. Add the flour, vanilla, salt and cinnamon and cook 8 minutes / 80 / speed 4, then continue for a final 1 minute / 90 / speed 4
  7. While the crèma is cooking, get your serving glasses ready, and have a tray handy to put them onto once they are filled
  8. As soon as the crèma is cooked pour it into a jug to make it easier to dispense into your glasses, and have a flexible spatula handy to stir the mix as you pour (see next step)
  9. Pour 150g into each glass (I use a digital scale to help me proportion evenly) and after you dispense the crèma into each glass, stir the crèma in the jug with the spatula before pouring into the next glass to keep it fluid and runny so that is pours easily and cleanly
  10. Place small pieces of Gladwrap directly onto the surface of each crèma to prevent a skin forming
  11. Place glasses onto a tray and allow to cool for an hour, then refrigerate for a few hours or overnight before serving
  12. To serve, place 3 to 4 prunes on top of each crèma, pour a little of the prune syrup over the top of the prunes, then sprinkle on a few maple roasted pecans if using
  13. If you wish you can serve extra prunes in a small bowl on the table for guests to help themselves to if they want more (like me!)
Recipe by The Passionate Pantry at https://www.thepassionatepantry.com.au/spanish-crema-catalana-with-sherry-soaked-prunes/