Catalan cream is one of the most emblematic desserts of Spanish gastronomyoriginally from the region of Catalonia. With its creamy cream and its characteristic layer of caramelized sugar on top, this dessert is not only a delight for the palate, but also a feast for the eyes. In this article we will teach you how to prepare an exquisite Catalan cream MasterChef style, with all the secrets and techniques that will allow you to impress your family and friends.
History of Catalan cream
Catalan cream has deep roots in Catalan culinary tradition. Its origin is said to date back to the Middle Ages.although the first written record mentioning this dessert appears in a 14th century recipe book. It is often confused with its cousin, French crème brûlée, but Catalan cream is distinguished by its preparation and by some of its ingredients, such as cinnamon and lemon zest, which give it a unique flavor.
Ingredients
- Whole milk: 1 liter
- Egg yolks: 6 units
- Sugar: 200 grams (plus a little to caramelize)
- Cornstarch: 30 grams
- Lemon zest: from 1 lemon
- Cinnamon stick: 1 unit
- Vanilla: 1 pod (optional)
Preparation of Catalan cream
- In a large saucepan, pour a liter of whole milk. Add the lemon zest, cinnamon stick and, if you decide to use it, the vanilla pod. Heat the milk over medium heat, without letting it boil. This will allow the flavors to infuse into the milk.
- Once the milk is hot, remove from heat and let rest for at least 30 minutes. This step is essential for the flavors to integrate.
- In a large bowl, beat the egg yolks with the sugar and cornstarch until smooth. It is important that there are no lumps of cornstarch, as this will affect the texture of the cream.
- Strain the hot milk to remove the lemon zest, cinnamon and vanilla. Gradually, pour the hot milk into the yolk mixture while beating constantly. This process is called tempering and helps the yolks from curdling.
- Return the mixture to the pan and cook. over medium-low heat, stirring constantly with a wooden spoon. It is crucial to keep stirring to prevent the mixture from sticking to the bottom or forming lumps.
- Continue cooking until the cream thickens. and cover the back of the spoon. This may take 15 to 20 minutes. Once desired consistency is reached, remove from heat.
- Divide the hot cream into individual ramekins. Let cool to room temperature then refrigerate for at least 4 hours, or better yet, overnight. This helps the cream acquire a better texture.
Caramelize the surface
- Just before serving, sprinkle an even layer of sugar over the surface of each casserole dish. The amount of sugar can vary depending on your preferences, but a thin layer is enough to achieve good caramelization.
- Use a kitchen blowtorch to caramelize sugar. Move the blowtorch in circles over the surface until the sugar melts and forms a golden crust. If you don’t have a blowtorch, you can use the oven rack, placing them at a medium height and monitoring them closely to prevent them from burning.
Nutritional information: 1501 calories
Type of cuisine: Mediterranean
Type of food: Desserts
Once the sugar has caramelized, let it sit for a few minutes so that the coating hardens. Serve the crème brûlée immediately, enjoying the combination of the smoothness of the cream and the crunch of the caramel.
