Catalana cream

Catalana cream

Category: Culinary recipes

Kitchen: spanish

Ingredients
yolks	6 pcs
milk	750 ml
sugar	200 grams
lemon	1/2 pc
corn flour	2 tbsp. l.
cinnamon to taste

Cooking method

• England, France and Spain compete for primacy in the creation of a popular dessert known under the French name crème brulee. The English call the dessert St. Trinity on the college of the same name in Cambridge, where it was allegedly invented in the 17th century. A creamy dessert, which the French call crème brulee, that is, "burnt cream", belongs to the same period. For example, its recipe is given in the book by François Massialo "The Cook for the King and the Bourgeois" in 1691. But in Spain, a dairy dessert with a burnt sugar crust was first mentioned in the Catalan recipe lists already in the 14th century. Its main difference from the French and English versions is that instead of heavy cream, you need to use milk, which is thickened with cornstarch or corn flour. And also add lemon zest and cinnamon. Crème brulee and crème catalana also differ in some cooking characteristics. The first one should be baked, and the second one should be cooked over low heat. Today, Catalana cream can be tasted in any Spanish cafe, not just in Catalonia. In the old days, it was cooked only once a year - on March 19, on St. Jose (St. Joseph the Betrothed). In modern Spain, this date also falls on Fathers Day, when children prepare gifts for their fathers and promise to obey them.

• 	Mix the yolks with chopped or grated lemon.
  	Walk well with a blender.
  	Pour milk, egg and lemon mixture into a saucepan and add cornmeal. Cook until the consistency of thick porridge.

• 	We put it in ceramic molds and put it in the cold to cool.
  	When the cream has frozen, put the icing sugar on top.
  	The next step was the caramel crust. In Catalonia, a special tool is sold to make such caramel, it is a round plate made of iron, 15 cm in diameter, with a handle. The plate is put into the fire, and when it is hot, they take the handle and burn sugar on the surface of the milk dessert. But since I don't have such an instrument, and I need to make a sugar crust, I had to call my spouse for help. He found me an iron triangle, which, holding with pliers, I heated on the gas burner and slowly burned the icing sugar.

• When I passed the entire surface, I put it back in the refrigerator to freeze.
• Comparing photographs of this dessert from the Internet and mine, I see that I have a syrup from sugar, apparently all the same their tool fries the powder faster, does not melt. And for my taste, it turned out a lot of zest, I was a little bitter, and the daughter said that it was normal. So you need to navigate to your liking. And so we really liked the dessert, a combination of lemon-milk tender cream with a crispy caramel crust.
• While taking pictures, the little girl tried to poke her finger into the cream or drag off the spoon.
• Bon Appetit everyone.

Olya hello! I'm first! This is your pudding. Corn. Very tempting and beautiful! Thanks for the recipe. I got some molds for the occasion - then I'll try! Thank you!

[Tumanchik]

Tumanchik, Thank you Ira. The first time I used corn flour, but I didn't even taste it.

[Olya]

Olya, I also prepared such a cream - it's delicious! True, in my recipe there was not the lemon itself, but only the zest of lemon and orange. Your version is probably even more lemon and rich, you must try.

[Trendy]

Trendy, Yul is great, but what did you do the crust?

Another dessert "Catalana cream" is very popular in Rome.When the waiter said try "typical dessert in Rome", I was surprised, because a year earlier we were vacationing in Catalonia, ordered this dessert and I was sure that Catalana cream is made only in Spain. in Rome it was also very tasty.

ordered this dessert

Have you tried to do it yourself and compare the taste? I am always interested in comparing how it can turn out.

Have you tried to do it yourself and compare the taste?

honestly, my hands won't reach, and only my daughter eats it, and I don't really like this kind of desserts. I can try it for general information, but if I indulge it, I will freeze myself some chocolate ice cream. But to experience your Innocent with induction, you can try and do it on some holiday.

[Matilda_81]

Matilda_81, if you can do it, tell us what the difference is in taste.

Matilda_81, if you can do it, tell me what the difference is in taste.

Okay, Olya, we agreed !!!!

[Olya,]

and what did the crust do?

Olya, I made a crust of sugar by putting the cream under the grill in the desktop mine-oven.

[olgea]

olgea, it should be delicious) I love crème brulee, now I will try the Catalan version of the Current, I don't have this thing for cauterization, I have a can for flaming)

there is a can for flaming

Here is Yul, maybe just try to see if the crust will be sprayed.

made a crust of sugar by putting the cream under the grill in the desktop mine-oven

How interesting, that's what we are all inventors.