The cuisine of Catalonia is rich in variety and contrast. So you will find, because of the proximity to the Mediterranean Sea on one side many different fish dishes, on the other side many from the mountains originating meat and sausage specialties. Also, the Catalan cuisine is under constant change. However, one Catalan specialty was already cooked during the Middle Ages and remains one of the most popular desserts of todays. The Crema Catalana.
The Crema Catalana is a dessert specialty from Catalonia and is also called crema cremada, which means “burnt cream”. Also, it is called the cream of Saint Joseph, as it is served in Spain every year on the day of Saint Joseph.
We’ll show you today how to make an original Cream Catalana.
Original Crema Catalana recipe
» Serves: 4
» Time: 20 mins
- 800 ml of milk
- 60 g cornstarch
- 7 egg yolks
- 60 g sugar
- 5 tbsp sugar (topping)
- finely grated zest of a 1/2 untreated lemon
- First mix the cornstarch in 200 ml of milk in a bowl.
- Beat the egg yolk and the 60g sugar in another large bowl until it is frothy. Add the starch milk mixture and stir well.
- Then bring the rest of the milk to boil, add the lemon zest and pour slowly into the egg yolk while stirring.
- Pour the mixture back into the pot. Heat over medium heat with constant stirring until the starch binds and a thick cream is formed.
- Now remove the pan from the heat and place in a cold water bath to stop the cooking process.
- Spread the cream in 4 bowls and allow to cool.
- Finally, sprinkle the cooled cream with 5 tbsp sugar and caramelise with the Bunsen burner.
- If you do not have a Bunsen burner or cautery you can also use the grill function of your oven.
- Also very tasty: Instead of caramelizing the sugar with the Bunsen burner, heat brown sugar and a pinch of salt in a pan until it is caramelized and pour over the cream.
- Very good with a few fresh raspberries and orange slices.