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Catalan Cream – Crema Catalana
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Description
Crema Catalana or Catalan Cream is considered the oldest European desert of its kind. It is a true medieval recipe and it is widely documented in Catalan literature. Its cousin from France is crème brûlée, which from the Spanish point of view is considered to be only one of many variants of Crema Catalana.
Ingredients
- 1-½ cup Whipping Cream
- 1 whole Vanilla Pod
- 1 Orange, Zest And Juice
- ½ cups Milk
- 5 Egg Yolks
- 3-½ ounces, weight Sugar
- Dark Sugar, For Caramelizing
Preparation
Bring the cream, split vanilla pod and orange juice and zest to a boil. Mix the milk, egg yolks and sugar. Pour in the hot cream, stirring constantly. Strain the mixture and pour into a shallow serving dishes (we prefer traditional Spanish clay pots).
Cook in a 90ºC (200ºF) oven for 30-40 minutes. Cool the pudding in fridge for at least 1 hour. Sprinkle dark sugar on top and caramelize with a torch so that the sugar melts and has a beautiful color. You may garnish the dish with berries, but it’s not necessary.
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