SPAIN / CATALONIA ~ Crema Catalana
SPANISH CREMA CATALANA
Serves 4
Crema Catalana is a typical dessert of Catalonia, consisting of a custard base and a caramelized, crisp sugar topping. Catalonia borders on Valencia to the South, Aragon to the West, France and Andorra to the North, and the Mediterranean Sea to the East/Southeast. The dessert is traditionally served on Saint Joseph's Day, and made by grandmothers or maiden aunts. Crema Catalana is said to be the predecessor of France's famous Crème Brûlée, though many regions claim it as theirs. Crema catalana is made with egg yolks, sugar, lemon, cinnamon, milk and cornstarch, forming a custardlike base. Just before serving, sugar is sprinkled over the top and caramelized with a specially-made iron-like heater or a culinary torch, creating a hot, crunchy contrast to the cool pudding underneath. This delicate version of the dessert is baked in cazuelas or ramekins, set in a water bath. Alternatively, a shallow baking or gratin dish can be used.
2 1/2 cups heavy cream
1 cinnamon stick
Grated zest of 1/2 lemon
1/3 cup plus 8 teaspoons granulated sugar
5 egg yolks
1 teaspoons vanilla extract
Preheat an oven to 300F/150C. Have a pot of boiling water ready. Line a shallow baking pan with a kitchen towel. In a saucepan over medium heat, warm the cream, cinnamon stick, lemon zest and the 1/3 cup sugar, stirring often until sugar dissolves, 4 to 5 minutes. Set aside to steep and cool slightly, 10 to 15 minutes. In a bowl, whisk together egg yolks and vanilla until blended. Strain cream mixture through a fine-mesh sieve set over a clean bowl, then whisk into the yolk mixture. Divide custard among four 10oz cazuelas or ramekins. Set them in the baking pan and add boiling water to fill the pan halfway up the sides of the cazuelas. Cover loosely with aluminum foil and bake until custards are just set, 30 to 35 minutes. Transfer the cazuelas to a wire rack and let cool to room temperature, then cover and refrigerate until well chilled, 3 to 4 hours. Just before serving, sprinkle 2 teaspoons of sugar evenly over each custard. If available: Using a culinary torch, melt the sugar according to the manufacturer's instructions until golden. Serve immediately.
Source: S's recipe collection