The Crema Catalana is an internationally renowned Spanish dessert, also known as Crema de Sant Josep, commonly served on the 19th of March to celebrate the Saint’s day. The origin of this delectable treat is steeped in ancient history and fascinating tales.
Legend has it that the creation of Crema Catalana was the result of a mistake and a delightful remedy. It is said that the nuns of a Catalan convent were preparing a flan to honor a visiting bishop. However, the flan turned out to be too liquid, and in a bid to save the dish, a nun decided to pour scorching sugar over it.
Upon tasting the dessert, the bishop exclaimed “Crema!”, which in Spanish means both “cream” and “it’s hot!”. This incident led to the dessert being named Crema Cremada, or torched cream, which is still used today.
Prepare to indulge in a complex and indulgent dessert with an explosively varied range of flavors – the Catalan classic cream with caramelized crust.
- Milk — 1 l.
- Egg yolks — 6 pcs.
- Sugar — 120 g.
- Corn starch — 40 g.
- Lemon peel (lemon halves, without the white part) — 10 g.
- Orange peel (orange halves, without white part) — 10 g.
- Cinnamon stick — 1 pc.
How to make Crema Catalana
Step 1. In a saucepan, pour the milk and add the citrusy goodness of lemon and orange peels, alongside the warming aroma of a cinnamon stick. Place the pan on medium heat and gradually heat it up, but be sure not to let it reach boiling point. Once it has reached the ideal temperature, remove the pan from the stove and let the milk brew under the comforting cover of a lid for an hour.
Step 2. As the milk brews and develops into a tantalizing blend of flavors, take a moment to separate the egg yolks and place them into a separate bowl. Add 100 grams of sugar to the yolks and gently mix everything together until you achieve a smooth consistency.
Step 3. Next, introduce the cornstarch to the yolks and sugar, stirring until all the ingredients have been thoroughly mixed.
Step 4. Now it’s time to bring the milk and egg mixture together. Strain the milk through a sieve, pouring the silky-smooth liquid into the bowl of egg yolks, and mixing everything together once again. Transfer this seductive mixture to a saucepan and place it on a medium flame, slowly heating the mixture while stirring it constantly with a wooden spatula.
Step 5. As the mixture begins to thicken, prepare for a mouthwatering experience. Strain the finished cream through a sieve and carefully pour it into portioned bowls. Cover the bowls with cling film and place them in the refrigerator for four hours to cool.
Step 6. After the long wait, the moment has finally arrived. It’s time to tantalize your taste buds with the sweet taste of caramelized crust. Sprinkle the cream with the remaining sugar and use a burner to caramelize it, producing a luscious and flavorful topping. If you don’t have a burner handy, fear not, simply heat a spoon until it’s red-hot and walk it over a layer of sugar for an equally delicious crust.
In conclusion, this Catalan classic cream with caramelized crust is a truly indulgent and complex dessert that will tantalize your taste buds with its array of flavors and varying textures. Enjoy other Spanish cuisine recipes.
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