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London has been so miserable these past few weeks that I find myself constantly fixated on memories of warmer times. I am not sure if it’s Crema Catalana’s caramelized surface that reminds me of the sun, but it seems appropriate to make, in the hope of sunnier days.

Crema Catalana Dessert

Crema Catalana – makes four

  • In a medium size pan heat 375ml of milk. Add one cinnamon stick and lemon peel and simmer on a low heat
  • In a bowl beat 3 egg yolks with 70 grams of caster sugar until they form a pale thick cream
  • In a cup add 30g of cornflour and 1/3 cup of milk and stir until dissolved. Set aside
  • Remove the milk mixture from the heat and strain into a jug
  • Pour a little of the milk mixture into the egg cream, whisking furiously. Once combined, add the rest, in two separate batches making sure the mixture is fully combined
  • Pour the mixture back in the pan and add the cornflour mixture. Keep on stirring, until the mixture thickens – about 5-10 minutes
  • Remove from the heat and distribute into individual shallow dishes
  • Once the bowls are at room temperature, place in the fridge until set, around an hour
  • Once ready to eat, sprinkle brown sugar over the top evenly and using a blow torch caramelize (alternatively you can use the grill or the traditional method of an iron broiler). Leave to cool for 3 minutes until the sugar forms a hard shell.
  • Crack open and enjoy!

Crema Catalana

Barcelona holds a lot of special memories for me. It was almost the first holiday I took as a young adult, and I was (and still am) enchanted by the beauty and buzz of the city. I remember sitting down to the ‘menu del dia’ not sure of what I had ordered and being absolutely overjoyed by their Crema Catalana.

BarcelonaWhat culinary surprises have you enjoyed on holiday?

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