Coffee and Cardamom Catalan Cream
Category: Desserts
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole milk | 400 ml |
| Coffee | 100 ml |
| Sugar | 100 g |
| Cornstarch (Maizena) | 25 g |
| Cardamom pods | 4 |
| Egg yolks | 4 |
| Brown sugar | 4 tsp |
| All-purpose flour | 115 g |
| Butter | 65 g |
| Sugar (for dough) | 60 g |
| Unsweetened cocoa powder | 10 g |
| Coffee (for dough) | 10 ml |
| Ground coffee | 3 g |
Instructions
Preparing Coffee Shortbread Cookies:
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Prepare Coffee Shortbread Dough: Begin by preparing the coffee shortbread cookies that will accompany the coffee and cardamom Catalan cream. In the bowl of a stand mixer (or a large mixing bowl), place softened butter cut into small chunks. Add sugar to the butter.
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Mix Dry Ingredients: In a separate small bowl, sift together the cocoa powder and flour. Mix them well before adding them to the butter mixture in the stand mixer. Continue mixing with the stand mixer using a paddle attachment (or with an electric hand mixer) until the dough begins to come together.
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Knead the Dough: Transfer the dough to a lightly floured surface and knead by hand until the dough is smooth and pliable. Form it into a disk, wrap it in plastic wrap, and refrigerate for at least 2 hours.
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Shape the Cookies: Once the dough has rested, roll it out on a lightly floured surface to your desired thickness. Cut out about 15 teaspoon-sized portions from the dough. Roll and shape them to form small mounds.
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Bake the Cookies: Place the dough mounds on a baking sheet lined with parchment paper. Bake them in a preheated oven at 350Β°F (180Β°C) for about 10β12 minutes, or until golden. Let them cool completely on a wire rack.
Preparing the Coffee and Cardamom Catalan Cream:
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Prepare the Cardamom: Using a mortar and pestle, lightly crush 3-4 cardamom pods to release their flavor. If you donβt have a mortar and pestle, place the cardamom pods between two sheets of parchment paper and lightly crush them with a meat mallet or rolling pin.
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Combine Eggs and Sugar: In a mixing bowl, whisk together the egg yolks and half of the sugar until well combined and slightly frothy.
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Boil the Milk and Coffee: In a saucepan, combine the whole milk with the remaining sugar. Add the crushed cardamom and the freshly brewed coffee. Heat the mixture over medium heat, stirring occasionally, until it comes to a simmer. Allow it to infuse for a few minutes before removing it from the heat.
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Prepare the Custard: Once the milk and coffee mixture is ready, slowly pour it into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. Strain the mixture through a fine sieve to ensure smoothness.
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Cook the Cream: Return the strained mixture to the saucepan and cook over low heat, stirring constantly until it thickens and begins to simmer. Be careful not to let it boil to avoid curdling.
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Fill the Ramekins: Once the cream has thickened, pour it into four 160 ml ramekins. Allow the ramekins to cool to room temperature, then refrigerate them for at least 2 hours to let the flavors meld and the cream set.
Final Touch:
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Caramelize the Sugar: After chilling, sprinkle a thin, even layer of brown sugar over the surface of each ramekin. Place the ramekins under the grill (broiler) of your oven, set to high heat, for 5β7 minutes, or until the sugar has caramelized and is golden brown. Keep a close eye on the sugar to prevent burning.
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Serve: Once the sugar has caramelized, remove the ramekins from the oven. Let them cool slightly before serving. Accompany the Catalan cream with the freshly baked coffee shortbread cookies.
Enjoy your luxurious and aromatic Coffee and Cardamom Catalan Cream with its perfect balance of rich coffee flavor, the exotic spice of cardamom, and the crisp, buttery shortbread cookies for an irresistible dessert experience!
