TOP 5 CATALAN RECIPES – 5. CREMA CATALANA

The countdown for the Top 5 Catalan recipe just got real! Every Thursday we’ll share with you what we think are the best Catalan recipes.
First off, Crema Catalana. Similar to the French Creme Brule, this desert is a typical end of a meal in Barcelona. Let’s find out how to make it!

WHAT YOU’LL NEED:

500 ml whole milk
Colored part of 1/2 orange peel
Colored part of 1/5 lemon peel
1/2 cinnamon stick
1 vanilla pod, split lengthways
7 egg yolks
95 sugar, plus 6tbsp extra to serve
10 g cornflour

WHAT YOU’LL NEED TO DO:

1. Pure the milk, orange and lemon zests, cinnamon and the vanilla pod in a saucepan and gently bring to boil. Remove from the heat and allow to infuse for 15 minutes.

2. Meanwhile, whisk the egg yolks with the sugar and cornflour unti it becomes pale and creamy. Pass the milk through a sieve and discard everything else. Return the milk to the pan over a medium fire. Just before it boils, slowly add the egg mixture whisking continuously until it begins to thicken, for about 7 minutes. NOTE: stir in a clockwise direction without changing.

3. When the mixture is thick enough to coat the back of wooden spoon, remove it from the heat and pour into individual ramekins. Cover each serving with greaseproof paper to prevent the formation of a skin, and let it cool before placing in the fridge.

4. To serve, remove the greaseproof paper, sprinkle 1 tablespoon of sugar on top of each Crema and carmalize it using a blowtorch. If you don’t have a blowtorch, you can place the sugared cremas on a tray under a preheated gas grill for a few minutes, until the sugar turns dark brown. Allow the sugar to harden and then serve!

PRO TIP: DECORATE WITH A COUPLE OF BERRIES AND A LEAF OF MINT.

So here you go! Let us know how your Crema Catalana turned out and we’ll see you next Thursday with a new recipe!