Paulina friends cooking! Welcome to a new episode of sweet recipes for life. Do not worry about bringing dessert because today runs on our own. Creamy, soft and with a crispy touch, the Catalan cream is a delight.
Although it is a specialty of Catalonia, its popularity has transcended the borders and can be found in restaurants and pastries around the world. But if what they want is to do it at home take into account that it is not very difficult, it does not take long and they will look with the guests.
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On Catalan cream
Very associated with the Creme Brulee, the Catalan cream is generally served in small individual bowls or casseroles and eats cold. The crunchy caramel layer contrasts with the softness and creaminess of the cream. Similar? It can be ... but they are different and now we tell you.
A medieval jewel
The original Catalan cream recipe has a long history and goes back to the Middle Ages in Catalonia . It is believed that it was created by monks at some time in the fourteenth century. The dessert has been part of Catalan cuisine since then and has become a very popular local specialty.
The original recipe has been a culinary specialty from the Catalonia region since the fourteenth century. Although it has evolved over time, the essence remains the same: a milk -based cream and egg yolks with a caramelized sugar layer at the top.
What is Catalan cream?
The Catalan cream is a creamy dessert made with basic ingredients such as milk, sugar, egg yolks and corn starch (cornstarch). The most distinctive characteristic of the Catalan cream is the burned caramel layer that is formed at the top, which provides a pleasant crunchy texture.
Its preparation process involves heating milk with citrus peel to infuse the taste. Then, egg yolks with sugar and cornstarch to make a soft and thick cream. Next, hot milk is incorporated into the mixture of egg yolks, and everything is heated again to thicken the cream.
Finally, the cream is poured into individual containers and cools in the refrigerator. Before serving, sugar is sprinkled on the top and burns with a torch until a thin layer of caramel is formed.
Catalan cream and her cousin sister Creme Brulee, main differences
Both desserts share similarities in their preparation and presentation, with basic ingredients such as milk, sugar, egg yolks and the characteristic caramel layer burned at the top. However, they have some differences in their recipes and preparation techniques.
- The Catalan cream is called that because it is originally from the Region of Catalonia, in the northeast of Spain, where it has been part of its culinary tradition for centuries. The term "cream" refers to its creamy and soft texture , while " Catalan " indicates its place of origin.
- As for chronology, the Catalan cream was created before the crème brûlée. It is believed that the Catalan cream has its roots in the Middle Ages, specifically in the fourteenth century, while the crème Brûlée is a French variant that later developed.
- The Catalan cream is usually done with milk, while the crème brûlée uses thick cream. In addition, the Catalan cream can carry citrus peel to infuse flavor, while the CREME Brulee is usually flavored with vanilla.
4 data that will surprise you
- Name in other languages : in Catalonia, it is known as "Catalan cream" or "cremated cream." However, in other regions of Spain, it can also be called “toasted cream” or “Sant Josep cream”, since it is traditionally consumed on March 19, San José's day.
- Tradition in the Diada de Sant Jordi : La Diaada de Sant Jordi (San Jorge Day) is a very special celebration in Catalonia where books and roses are given as a sample of love and friendship. During this date, the Catalan cream is a typical dessert that is enjoyed widely.
- Annual contest : in Barcelona, the capital of Catalonia, a contest is held annually to find the best Catalan cream in the city. Passers and chefs compete to obtain this prestigious title.
- Inclusion in molecular cuisine : This preparation has been subject to experimentation in molecular cuisine, where techniques have been developed to create spherifications and foams with the taste and texture of the Catalan cream.
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Catalan cream recipe
Yield : 4 portions
Preparation time : 2 hours 30 minutes
Ingredients
- 500 ml of whole milk
- 6 egg yolks
- 100 gr of sugar
- 30 gr of corn (corn starch)
- 1 cinnamon branch
- Half lemon skin (without the white part)
- 6 tablespoons of sugar
- Water c/n
How to make Catalan cream
- In a saucepan heating the milk with the cinnamon branch and lemon skin over medium heat until it is about to boil. Remove from heat and let stand for a few minutes.
- In a separate bowl mix egg yolks with sugar and cornstarch until you get a homogeneous cream. Pour the hot milk little by little, stirring to prevent the yolks from being cooked.
- Put the mixture in the saucepan and heat over low heat, stirring until the cream thickes without letting it boil. Remove the cinnamon branch and lemon skin.
- Pour the cream into individual bowls and let cool to room temperature. Then, refrigerate 2 hours.
- Spread a spoonful of sugar on each cream bowl. Use a kitchen torch to caramelize sugar until it melts and form a golden and crunchy layer. Serve the Catalan cream immediately to enjoy the freshly made caramel layer.
