• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Ren Behan - Author Wild Honey and Rye

Food Writer

  • Buy the Book (USA)
  • Media
  • Recipes
  • Lockdown
  • Buy the Book (UK)
  • About Ren
  • Blog
  • Widget Area for Top Menu

Creme Brulee

January 12, 2012

Pressure Cooking: Crema Catalana (Spain’s Creme Brulee) by Laura Pazzaglia

Yesterday we had a fabulous guest post and introduction to pressure cooking by Laura from Hip Pressure Cooking. I was particularly surprised to learn that there are many different cooking methods that you can adopt when using your pressure cooker, such as braising, stewing and steam roasting. So, it’s not all about watery stews and scary noises!

This recipe in particular however, using the bain marie method, really intruiged me. Wouldn’t these be perfect to make for Valentine’s Day? Or just any day really…

Crema Catalana (Pressure Cooked)

As well as sharing her recipe, Laura has also put together this step-by-step photo collage (which I’m slightly in love with) making the process really easy to follow. If you do follow the trend and start pressure cooking yourself, don’t forget to let us know!

Photographs and recipes are the property of hippressurecooking.com and re-published with permission.
Many thanks to Laura for her guest post and for today’s recipe. Come back tomorrow for a quick and easy pressure cooked pasta dish!
Have you ever tried cooking using a pressure cooker? Have you had any triumphs or disasters?!

Primary Sidebar

Posts by email!

Subscribe now to get new posts direct to your email inbox

Search the site

Follow me on Instagram!

340,000+ Pinterest Followers – RenBehanFood

Visit Ren Behan Food's profile on Pinterest.

Archives

Footer

Copyright © 2023 Ren Behan · Custom Theme by Moonsteam Design

Copyright © 2023 · Ren Behan Custom Theme by Moonsteam Design on Genesis Framework · WordPress · Log in