Catalan cream: a traditional dessert from Catalonia
Catalan cream is a typical dessert of European gastronomy, which has its origins in Catalonia, Spain. It is a cream made with milk, egg yolks, sugar and cinnamon, which is covered with a layer of burnt sugar that gives it a golden and crunchy appearance. It is one of the oldest and most popular recipes in Catalan cuisine, and has become one of the most famous and appreciated desserts in all of Spain and Europe.
History of Catalan cream
Catalan cream has a long history that dates back to the Middle Ages, although it is not known exactly when it began to be prepared. It is believed that the recipe was introduced in Catalonia by the monks of the Monastery of Sant Cugat, who made it with egg yolks, sugar and milk. As time went by, Catalan cream spread and became very popular in the region, especially in religious celebrations.
Ingredients and preparation of Catalan cream
Catalan cream is an easy recipe to make, but it requires some skill to get the right texture and flavor. The ingredients needed are:
The steps to make the Catalan cream are as follows:
- – Heat the milk with the lemon peel and cinnamon.
– In a bowl, beat the egg yolks with the sugar until a creamy mixture is obtained.
– Add the cornstarch and mix well.
– Remove the lemon peel and cinnamon from the milk and add the mixture of yolks and sugar.
– Cook over medium heat, stirring constantly, until the cream thickens.
– Distribute the cream into individual pans and let it cool.
– Sprinkle sugar on the surface of the cream and burn with a blowtorch or with the oven grill.
Variants and tips for Catalan cream
Catalan cream is a very versatile recipe that allows for various variations and adaptations. Some of the most popular are:
- – Catalan chocolate cream: dark chocolate is added to the cream mixture to give it a more intense and attractive flavor.
– Catalan fruit cream: fresh or preserved fruits are added to the cream to give it a touch of freshness and flavor.
– Catalan coffee cream: espresso coffee is added to the cream mixture to give it a more intense and aromatic flavor.
To make a perfect Catalan cream, it is important to follow some tips:
- – Constantly stir the mixture while it cooks to prevent lumps from forming.
– Do not boil the milk, as it can alter the flavor of the cream.
– Let the cream cool before adding the sugar and caramelizing it with a blowtorch or the oven grill.
– Use a kitchen torch to burn the caramel, as it allows you to better control the temperature and prevent it from burning.
Presentation and accompaniment of the Catalan cream
Catalan cream is traditionally presented in individual ramekins. To give it a special touch, you can sprinkle a little cinnamon powder or lemon zest on the caramelized sugar layer. It can also be accompanied with fresh fruits or cookies.
Curiosities about Catalan cream
Catalan cream has a long history and has been mentioned in culinary texts since the Middle Ages. In addition, it is very similar to other European desserts such as French crème brûlée and Spanish Valencian cream. In the European gastronomy category of our blog you will find more articles about the cuisine of the old continent. If you want to expand your knowledge about European desserts, we recommend visiting our European Desserts subcategory, where you will find detailed information about the most famous sweets on the continent.
Conclusion
Catalan cream is a delicious and easy-to-prepare dessert that is part of the rich European cuisine. We hope you have enjoyed this article and that you are encouraged to try the recipe at home. Leave us your comments and tell us your experience! And if you want to continue discovering European gastronomy, don’t miss our other articles on viajexeuropa.com.
