2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The Catalan cream (Crema Catalana), is a traditional cream dessert in Barcelona. It is available in almost every restaurant and cafe both as a cream and in the form of liqueur.
Mandatory in the Catalan cream are cinnamon and lemon. It is served in wide clay or ceramic dishes with low walls. The classic recipes for its preparation are two - in the oven, like caramel cream, but without flour, or by cooking. Here you will find the most popular ways to prepare Catalan cream, as well as the secrets and subtleties in this endeavor.
Catalan cream
Necessary products: 600 ml of pasteurized milk, 3 egg yolks, 4-5 spoons of crystal sugar, 1 cinnamon stick, the peel of 1 lemon (not grated), 1 vanilla powder, 3 tbsp. cornstarch, 6 tbsp. caramel sugar.
Method of preparation: 60 ml of milk is beaten with the yolks and starch. Put the remaining milk on the stove, along with the sugar, cinnamon stick, lemon zest and vanilla until boiling. Stir to avoid burning. When steam starts to come out of the milk, the temperature of the hob decreases.
Cinnamon and lemon peel are removed. The mixture with the yolks is poured in a thin stream into the milk, stirring vigorously until the cream thickens.
The still hot cream is poured into the serving cups. Cool and store in the refrigerator.
Catalan cream is served sprinkled with crystal sugar, which is caramelized with a cooking burner. If you do not have one, heat the sugar on the stove until golden and pour a thin stream of each flint.
Catalan cream in the oven
Necessary products: 4 large yolks, 70 g of powdered sugar, 2 tbsp. cornstarch, peel of 1 lemon, 1 stick of cinnamon, 250 ml of milk, 250 ml of whole cream, brown sugar.
Preparation: Beat the yolks with the sugar. Add the starch and lemon zest. With constant stirring, add the milk and cream. Pour the mixture slowly into a thick-bottomed saucepan. Add a cinnamon stick. The mixture is put on low heat. The cream is stirred constantly until it thickens.
Remove the cream from the heat and strain through a fine sieve. Distribute in bowls, cool and store in the refrigerator. Before serving, sprinkle with sugar and arrange the bowls in a tray. Place under the hot reotan in the oven until the sugar darkens. The cream is served immediately after baking.
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The Best Recipes For Catalan Cream
Catalan cream is the traditional dessert of Barcelona. There in every cafe and restaurant you can enjoy its thousands of variations. Mandatory in it are the caramelized peel and irresistible aroma of cinnamon and lemon. Traditionally, the cream is served in low bowls.
