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Spanish Crema Catalana with Sherry Soaked Prunes

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 6 serves
Author: Gina @ The Passionate Pantry

Ingredients

INGREDIENTS FOR PRUNES

  • 400 g dry sherry
  • 100 g golden caster sugar or white sugar

  • 250 g 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
  • 380 g full fat cream
  • 380 g full fat milk

  • 6 egg yolks
  • 100 g light muscovado sugar or brown sugar

  • 40 g 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 3/4 tsp fine sea salt
  • ½ tsp ground cinnamon

Instructions

METHOD FOR PRUNES

  • Place sherry and sugar into a saucepan
  • 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
  • Add prunes, bring to the boil, reduce heat to low and simmer for 3 minutes
  • Remove and allow to cool completely in the saucepan
  • Store in a glass jar in the fridge for up to two weeks

METHOD FOR CREMA

  • Place zests, cream and milk into TM bowl and cook 8 minutes / 90 / speed 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
  • Clean TM bowl and insert butterfly
  • 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
  • Remove butterfly, add the strained liquid and blend 10 seconds / speed 4 to combine
  • Add the flour, vanilla, salt and cinnamon and cook 8 minutes / 80 / speed 4, then continue for a final 1 minute / 90 / speed 4
  • While the crèma is cooking, get your serving glasses ready, and have a tray handy to put them onto once they are filled
  • 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)
  • 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
  • Place small pieces of Gladwrap directly onto the surface of each crèma to prevent a skin forming
  • Place glasses onto a tray and allow to cool for an hour, then refrigerate for a few hours or overnight before serving
  • 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
  • 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!)