Crème Brûlée with Turron: French-Spanish Dessert Fusion
Ingredients and their importance for Crème Brûlée with Turron
Crème brûlée is a classic dessert that evokes the elegance and finesse of French cuisine. By incorporating turron, a traditional confection rich in the flavors of almond and honey, we create an innovative version that marries the sweetness of turrón with the rich, creamy texture of crème brûlée. This recipe is a celebration of the harmony between French culinary tradition and Spanish Mediterranean flavors, offering a unique and memorable taste experience.
History of Crème Brûlée and Turron
Turrón, a sweet blend of almonds, honey, sugar and white egg, has its roots in Spain. Two main varieties stand out: Turrón de Jijona, known for its soft, chewy texture, and Turrón de Alicante, appreciated for its hard, crunchy character. Spanish Christmas tradition is deeply rooted in this confectionery;
As for crème brûlée, its name, which literally translates as “burnt cream” in French, refers to a dessert with rich custard topped with a layer of caramelized sugar. It’s famous for its contrasting texture, combining the crunch of caramel with the melting sweetness of cream;
Ingredients and their importance Crème Brûlée with Turrón
- 500 ml liquid cream: The base of the cream, offering smoothness and richness.
- 100 g of Jijona Turron: Provides softness, texture and a characteristic almond flavour.
- 100 g sugar: Used for the custard and to create the crunchy caramel layer.
- 6 egg yolks: Thicken the cream, giving it its velvety texture.
- 1 vanilla pod: Infuses the cream with warm, complex aromatic notes.
- Zest of an orange: Adds a touch of citrus that complements the sweetness of the turrón perfectly.
- A few almonds for decoration: Add a crunchy contrast and a refined presentation.
Step-by-step preparation
- Preheat your oven to 100°C. Heat the cream with the split vanilla pod and orange zest until simmering; Remove from heat and leave to infuse;
- Mix the egg yolks and 50g sugar until smooth. Gently fold in the hot cream;
- Add the crumbled Jijona turrón to the mixture and stir until well integrated.
- Pour the mixture into ramekins and place in a bain-marie. Bake for approximately 40-45 minutes;
- Leave to cool to room temperature, then refrigerate for at least 4 hours.
Possible variations
This crème brûlée recipe can be adapted to suit your tastes. For a more festive touch, add a little almond or orange liqueur. You can also replace the turrón de Jijona with turrón de Alicante for a crunchier texture. For more exotic flavours, add a pinch of cinnamon or ground cardamom to the cream.
Tips for serving and storing
To serve, sprinkle the top of each cream with the remaining sugar and caramelise with a kitchen blowtorch until golden brown. Garnish with slivered almonds for a textural contrast. Crème brûlée should be eaten immediately after caramelizing, to appreciate the contrast between the crunchy sugar layer and the silky cream underneath. If necessary, it can be stored in the refrigerator for 2-3 days before caramelizing, but be sure to cover it to prevent it from absorbing odors.
