Simple recipe for this dessert

Catalan cream belongs to the category of outstanding desserts of Spanish cuisine. The simplest definition that can be offered is that we are dealing with a liquid flan with a burnt sugar surface. And it is that touch that gives it an unmistakable taste and appearance.

In fact, according to Cuina, the Catalan cream recipe has changed very little since its creation. They detail that the first processing of this dessert already included lemon and cinnamon among its ingredients. Those other two ingredients are the key to the recipe. It is important to keep this in mind when preparing it.

But when did the Catalan cream start being prepared? And although this is a complicated question to answer, it can be said that in two Catalan recipe books (The book of St. Sovi (1324) and the car book (1520)) several preparations appear, the ingredients of which are goat’s milk and eggs. This may be the origin of the current Catalan cream.

Catalan cream with a burnt sugar surface. | Flickr

The recipe we bring you today in OBJEKTIV is from chef and gastronomic advisor Miquel Antoja, with experience in the kitchens of Ramón Freixa or Carme Ruscalleda. Currently collaborating with Scoolinary.

Ingredients for making the Catalan cream

  • A liter of whole milk
  • five medium eggs
  • 125 grams of sugar
  • 35 grams of corn starch (corn starch flour)
  • half an orange peel
  • the skin of a lemon
  • a cinnamon stick

Steps for its processing

  1. Start by adding cornstarch and sugar to a bowl.. Mix so that both ingredients are well combined. Add 100 milliliters of milk and mix with a whisk. We do the same with the five eggs. Stir well until the color comes together.
  2. Put the rest in a pot the milk, the cinnamon stick split in half and the rinds of the orange and lemon halves. It is important to try to remove as much of the white area from the inside of the skin as this can make the end result bitter. We put all this on the boil and when it boils we separate it, cover it with a wrap and let it infuse for ten minutes.
  3. Strain the infused milk and add it to the bowl containing the egg mixture.. In the same way, we add all that mass to the pot in which we put the milk (making sure that no piece of skin or cinnamon is left). We put it on a strong fire and do not stop mixing with the rods. When it starts to boil, leave it for a minute and remove it.
  4. Place the result of the Catalan cream in the dishes in which this dessert will be served. It is better if they are individual. Let them rest outside and when they cool, put them in the refrigerator for at least an hour..
  5. You can eat it as is, but it is much better with brown sugar. To do this, we cover the entire surface of the Catalan cream with sugar and burn it with a kitchen torch or a burning shovel.

As you were able to verify, Its processing does not require much technique, but you will have to consider the processing times. Above all, you should know that you will never be able to consume anything else you prepare, as it has to be refrigerated for at least that hour in order to get the typical texture of Catalan cream.

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