Things to know about Crema Catalana Recipe
There is a lot of discussion ongoing until this very day regarding the origin of the Crema Catalana as it is often compared to the French Crème Brûlée. But from what I’ve heard and read online, Crema Catalana has roots that lead to Catalonia from way back. Traditionally, this dessert is served on Saint Joseph’s day, which is also Father’s day in Spain.
The Crema Catalana is popular all over Spain and of course in its region, and it is something they take much pride in. Truth is, it is similar to its French counterpart, but what makes it different is the ingredients used but pretty much the same cooking method. What is it? An addictive Creamy Custard with hints of citruses and cinnamon. Why don’t we satisfy your curiosity and get those hands working? Grab that apron, and let’s get cooking!
Delightful Spanish Traditional Creamy Custard Dessert from Catalonia. Authentic Recipe of Crema Catalana.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 600 ml (20.29 floz) Whole Milk / Full-Fat Milk / Full-Cream Milk
- 30 grams (1.06 oz) Cornstarch
- ½ cup White Sugar – Regular Sugar – Granulated Sugar
- 5 pcs Egg Yolk
- 1 stick Cinnamon Stick
- 1 pc Orange Peel
- 1 pc Lemon Peel
- White Sugar – Regular Sugar – Granulated Sugar As needed
- In a small saucepan, add the milk along with the citrus peels and cinnamon. Slowly bring up to a boil.
- In a small bowl, dissolve the cornstarch in water. Preferable 1:1 ratio. Stir until dissolved and set aside.
- While the milk is on its way to a boil, in another bowl, give the egg yolks a good beating with the sugar until it changes in color – pale or light, fluffy yellow. Give the cornstarch mixture a quick stir and add this to the egg mixture and a spoonful of hot milk.
- Remove the peels and cinnamon from the hot milk and lower the heat.
- Slowly and gradually add the egg yolk mixture into the milk and stir continuously to avoid the egg from actually cooking and turning out to be scrambled eggs. Do this on a stovetop on low heat, until the mixture thickens.
- Remove from the heat. In another bowl. Pass the mixture through a sieve to make sure your custard is smooth and silky.
- Using a ladle, divide and pour the mixture into cazuelas (for the authentic Spanish feel), or ramekins if you don’t have cazuelas.
- Allow the custard to cool and cover using cling/plastic wrap. Transfer the bowls of custard to the chiller and allow to cool for at least three hours to set.
- When it is ready, you may now generously add the sugar for melting, spreading it out evenly around the top of the custard. Once done, evenly caramelize the sugar using a kitchen blow torch. This might excite you because it’s the fun part, but be careful because this can burn the sugar easily and you how bad burnt sugar tastes. So enjoy with caution! Serve when ready!
— Specific Atributes of This Recipe:
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