Spanish Cuisine

Burnt Caramel Panna Cottas Recipe – Spanish Special

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Burnt Caramel Panna Cottas Recipe – Spanish Special

 
Among the decadent, egg-based desserts crafted by nuns in medieval Spanish convents and later introduced to the New World, flan emerged as the unequivocal favorite. Similar to crema Catalana, it features a crisp layer of caramelized sugar on top. A well-made flan delights in the primal joy of drizzling the rich, bittersweet caramel sauce over its smooth, creamy custard.
  • Prep Time6 hr 10 min
  • Cook Time30 min
  • Total Time6 hr 40 min

Burnt Caramel Panna Cottas Ingredients :

  • 1 cup plus 6 tablespoons of granulated sugar, divided
  • 2 1/2 cups of half-and-half
  • 1/2 cup of heavy whipping cream
  • A pinch of kosher salt
  • 2 1/2 teaspoons (equivalent to 1 envelope) of gelatin powder
  • 1 teaspoon of pure vanilla extract

How to Make Burnt Caramel Panna Cottas

1

Select 6 to 8 small or medium heatproof ramekins or glasses and arrange them on a tray. Set aside.

2

Prepare the caramel: Place 1 cup of sugar in a large saucepan over medium heat. Stir occasionally with a wooden spoon as the sugar melts evenly. Allow the sugar to melt completely and turn a deep amber color, which will take about 10 minutes (reduce heat to low if needed for better control, an additional 5 to 7 minutes). Once caramelized, immediately remove the pan from heat and divide the caramel evenly among the ramekins.

3

Begin making the panna cotta: Add 1/4 cup of cold water to a large pitcher or bowl with a pouring lip. Sprinkle the gelatin evenly over the water’s surface (avoiding clumping) and let it sit for 5 to 10 minutes until the gelatin absorbs the water.

4

In a medium saucepan, combine half-and-half, cream, remaining 6 tablespoons of sugar, and salt. Stir occasionally over medium-high heat until the mixture boils, about 5 minutes. Remove from heat, stir in the vanilla extract, and pour the hot mixture into the pitcher with the gelatin. Stir vigorously for at least 1 minute to dissolve the gelatin completely.

5

Divide the hot panna cotta mixture evenly among the ramekins. Tap each gently to release any air bubbles, then cover the surface of each panna cotta with plastic wrap. Chill in the refrigerator for at least 7 hours or overnight. Store any uneaten panna cottas in their ramekins in the refrigerator for up to 3 days.

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