The Tradition of a Catalan Dessert
Catalan cream is surely the most typical dessert of Catalan cuisine. It is a delicious pastry cream with an egg yolk base covered in a crunchy layer of caramelized sugar. This exquisite dessert is enjoyed all year round, but is especially popular on St. Joseph’s Day.
Ancient Origins
Catalan cream has a very ancient tradition. It is considered an evolution of custard, which already existed in the Roman Republic several centuries before Christ. In fact, it is considered one of the oldest desserts in Europe. It appears in books of Catalan literature and has been present in medieval recipe books since the 16th century [[1]](https://contenttu.com/blog/seo/redaccion-seo-guia-para-ecripta-articulos-que- conquer-your-users-and-google).
Traditional Recipe
Over the centuries, the recipe for Catalan cream has hardly changed. The only modification in the ingredients was the replacement of the starch in the original recipe with corn flour in the 20th century. In addition, specially prepared powders have been created to make the cream more easily. However, many families and restaurants continue to make Catalan cream with egg yolk, thus maintaining its more traditional version [[1]](https://contenttu.com/blog/seo/redaccion-seo-guia-para-etrabajo -articles-that-conquer-your-users-and-google).
Preparation and Presentation
Catalan cream is traditionally prepared using a very hot iron griddle to burn off the sugar layer on the surface. However, nowadays, a kitchen torch is often used for this purpose. In its most classic presentation, the Catalan cream is served accompanied by a small cookie cone that is used to break the caramel on top [[1]](https://contenttu.com/blog/seo/redaccion-seo-guia -to-write-articles-that-conquer-your-users-and-google).
Versatility and Variety
Catalan cream is not only enjoyed as a dessert, but it is also used as a filling for ensaimadas, chuchos, cocas and all types of pastries and pastries. In addition, there is a frozen version of this dessert, accompanied by Catalan cream ice cream and covered with burnt egg yolk jam. Its flavor has inspired and accompanied many other products such as ice creams, nougats, liqueurs, foams, teas and even perfumes [[1]](https://contenttu.com/blog/seo/redaccion-seo-guia-para-etrabajo- articles-that-conquer-your-users-and-google).
Homemade Catalan Cream Recipe
If you want to enjoy authentic Catalan cream at home, here is an easy recipe for 6 people:
Ingredients:
– 1 liter of whole milk
– 8 egg yolks
– 100g of sugar
– 20g cornstarch
– A little lemon peel
– Sugar
– Cinnamon
Elaboration:
1. Separate the yolks from the egg whites and beat the yolks.
2. Heat the milk in a pot with the lemon peel and cinnamon stick.
3. Mix the sugar with the cornstarch in a bowl and add the beaten yolks. Mix well with a whisk.
4. Add the mixture of yolks, sugar and cornstarch to the boiling milk, passing it through a thick sieve.
5. Stir the mixture over medium heat with a whisk until it starts to boil.
6. Pour the mixture into individual ramekins and let cool.
7. Cover the surfaces with a thin layer of sugar and burn it with a kitchen torch until caramelized.
8. Let it cool and it is ready to enjoy! -and-to-google)!
Enjoy the Catalan Cream
If you want to try one of the best Catalan creams, we invite you to visit our Terroir restaurant. Come for lunch or dinner and enjoy the best-known Catalan dessert, along with other delights of Mediterranean food.
