Introduction
Catalan cream is one of the most emblematic desserts of the gastronomy of Catalonia. However, few know the curious story that gave rise to this delicious creation.
The mistake in the convent
Legend has it that in the 18th century, in a convent in Catalonia, the nuns were preparing a special menu to receive a visit from a bishop. They decided to make a flan for dessert, but due to the rush or an error in the recipe, the flan was too liquid and did not set properly.
Faced with this situation, the nuns, nervous at the moment, decided to improvise and added burnt sugar on top of the flan. That’s when something unexpected happened.
The origin of the name
When the bishop tasted a spoonful of this creation, he was burned by the sugar and exclaimed in Catalan ‘crema’, which means ‘burning’ in Spanish. Thus, this dessert acquired its definitive name: Catalan cream.
The traditional recipe
Catalan cream is made with simple ingredients such as milk, egg yolks, sugar, cornstarch, orange or lemon peel, vanilla and cinnamon. Its preparation consists of mixing sugar, cornstarch and yolks, while boiling the milk with vanilla, cinnamon and citrus peel. Then the infused milk is added to the previous mixture and cooked over low heat until it thickens.
Once ready, pour it into individual containers and let it cool. Before serving, sugar is sprinkled on the surface and burned with a blowtorch to create the characteristic caramelized layer.
Conclusion
Catalan cream is a dessert that has endured over the centuries and has become a symbol of Catalan gastronomy. Its curious origin and delicious flavor make it irresistible for dessert lovers. Don’t forget to try this culinary wonder!
