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Spanish Food Recipes; Crema Catalana Recipe – Authentic Spanish Version


Spanish Food Recipes; Crema Catalana Recipe – Authentic Spanish Version

There is nothing better than ending an unhurried Spanish lunch with Crema Catalana and a solo cafe. Ever heard of this delicious Spanish dessert? Keep reading for its exciting story and authentic Crema Catalana recipe!
I was always afraid to make Crema Catalana for some reason. This typical Spanish dessert seemed too complicated.

But it turns out that making homemade Crema Catalana could not be easier. Besides the fact that you need to wait until the custard has cooled, this is nothing complicated!

This Crema Catalana recipe is adapted from Claudia Roden's book, Food of Spain, one of my favorite Spanish cookbooks!
Crema Catalana (for those who are unfamiliar) is the Spanish version of creme brulee. Or, as many Catalans claim, creme brulee is the French version of Crema Catalana!

Ingredients

2 tablespoons (15 g) corn starch
2½ cups whole milk
A large piece of peel from lemon and orange (note: not a highlight, but rather large pieces of peel)
1 cinnamon stick
5 large egg yolks
½ cup ultrafine sugar (if you cannot find ultrafine sugar, don’t worry, it will just be more granular)
Extra sugar for caramelization on top
Fresh fruits (e.g. figs, raspberries or strawberries)

Instructions

  1. Place the milk on the stove in a small pan along with a citrus peel and a cinnamon stick. Bring to a boil slowly.
  2. Dissolve corn starch in a spray of water and set aside.
  3. While the milk is slowly warming, beat the egg yolks with sugar until the mixture turns pale yellow. Beat in dissolved corn starch and a spoonful of hot milk.
  4. Remove citrus peel and cinnamon stick from hot milk and reduce heat.
  5. Slowly add the egg yolk mixture to the milk while continuing to stir so that the eggs do not rub!
  6. Stir constantly over low heat until the mixture thickens.
  7. Remove from heat and pour the mixture into traditional clay dishes or molds.
  8. Allow the custard to cool, then cover with plastic wrap and cool crema catalanas for about four hours (preferably overnight).
  9. Before serving, I want my drink to warm to room temperature (if only summer - it would be too hot!). Then sprinkle a thin layer of sugar on top of each ramekin. Spread the sugar by tipping the ramekins in all directions. Caramelize using a small kitchen blowtorch (although the truly authentic Catalan cream is made with a hot iron (see photo below).
  10. Top with fresh fruit (optional) and enjoy!
This article is adapted from this site.

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