Enjoying Sherry Wine Pairings and Recipes Cream

Crema Catalana

Pair with Cream

A classic Spanish custard dessert very similar to crème brulee. Crema Catalana is best served with a Cream Sherry.

Ingredients

eggs

200 gr

sugar

500 mil

milk

40 gr

cornstarch

cinnamon stick

Lemon or orange

peel

vanilla bean

Directions

Bring the milk, cream, vanilla, orange rind and cinnamon (if using) to a boil over low heat.
Remove from the heat and let it cool down.
Strain the milk and cream mixture to remove the vanilla bean, orange peel strips and cinnamon stick.
Mix the egg yolks and ½ cup of regular sugar until you obtain a thick creamy mixture.
Dissolve the cornstarch in ¼ cup of milk mixture, the stir it back into the remaining milk.
Mix the milk in with the eggs and sugar, place it in a double boiler pan (or in a heat resistant glass bowl in a pan of water baño Maria style) over medium low heat, and stirring consistently until the cream thickens, do not let it boil.
Cool the cream and pour into the ramekins or cazuelas.
Chill for 24 hours or overnight.
When ready to serve sprinkle 1 tablespoon of the raw sugar over each ramekin or cazuela, heat the iron and press it against the sugar until it is burnt. You may also use a torch or place it under the broiler in the oven.
Serve immediately.

Sherry Wines , Jerez de la Frontera Spain

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serving and consuming

Pairing Cream with food

The ideal temperature at which to serve a Cream is 12ºC. It may also be consumed as an aperitif, or as a cocktail served with ice and a slice of orange.

It is the ideal dessert wine; perfect to accompany fruit (melon, orange) pastries or ice-cream. It can also be paired very well with foie gras and blue cheeses.