Catalan cream: a delicious Spanish dessert
Catalan cream, also known as crema catalana or Catalan custard, is a traditional dessert from the Catalonia region in Spain. This creamy and sweet treat has been enjoyed for centuries and is a staple in many Spanish households. In this article, we will explore the origins of Catalan cream and discover what makes it so special.
The history of Catalan cream
Catalan cream can be traced back to the Middle Ages, where it was prepared by the nuns in the convents of Catalonia. These nuns used simple ingredients such as milk, eggs, sugar, and lemon zest to create a humble yet delicious dessert for special occasions. Over time, Catalan cream gained popularity and became a symbol of Catalan cuisine.
The perfect Catalan cream recipe
To make Catalan cream, you will need the following ingredients:
- 4 egg yolks
- 500ml of milk
- 100g of sugar
- A cinnamon stick
- Lemon zest
Instructions:
- In a saucepan, heat the milk, cinnamon stick, and lemon zest. Bring to a gentle simmer and remove from heat.
- In a separate bowl, beat the egg yolks with the sugar until creamy and pale yellow.
- Slowly pour the warm milk mixture into the egg yolks, whisking constantly to prevent curdling.
- Return the mixture to the saucepan and cook over medium-low heat, stirring continuously, until the cream thickens and coats the back of a spoon.
- Remove from heat and strain the cream to remove any lumps or impurities.
- Pour the cream into individual ceramic dishes and let it cool in the refrigerator for at least 2 hours.
- Before serving, sprinkle a thin layer of sugar on top and caramelize it with a kitchen torch or under a broiler until golden brown.
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