Crema Catalana or Catalan Cream is considered the oldest European desert of its kind. It is true medieval recipe and it is widely documented in Catalan literature. It cousin from France is crème brûlée which from Spanish point of view is considered to be only one of many variants of Crema Catalana. Of course.
Ingredients for Creama Catalana for 4 Servings
- 4 dl (1.5 cups) whipping cream – crema de leche
- 1 vanilla pod – vaina de vainilla
- 1 orange juice and zest grated – zumo de naranja y piel rallada
- 1 dl (0.4 cups) milk – leche
- 5 egg yolks – yemas
- 100 g (3.5 oz) sugar – azucar
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 90 ºC (200 ºF) oven for 30-40 minutes. Cool the pudding in fridge for at least an hour. Sprinkle dark sugar on top and caramelise with torch so that the sugar melts and makes a beautiful color. You may garnish the dish with berries, but it’s not necessary.