Recipe of the month
Catalan creamImmerse yourself in the rich history of crème brûlée, an iconic dessert that has endured through the centuries. Discover the secrets of its meticulous preparation and its characteristic crunchy caramel layer. Delight your senses with this exquisite combination of flavors and textures, a true gem of Catalan gastronomy.
A LITTLE HISTORY
In the vast world of desserts, there are some creations that transcend the barriers of time and geography, delighting palates from generation to generation. Among these delicacies is crème brûlée, an emblematic dessert of the rich culinary culture of Catalonia. With its perfect combination of textures and flavors, Catalan cream has conquered the hearts of sweet lovers around the world.
The history of Catalan cream goes back centuries, to the kitchens of Catalan monasteries in the Middle Ages. It is believed that monks were the first to create this delicacy, using simple ingredients such as milk, sugar and eggs, which were abundant in the region. As time went by, the recipe was perfected and became a staple of Catalan gastronomy.
Crème brûlée is known for its smooth, creamy texture, contrasted by a crunchy caramel layer on top. The basic ingredients include milk, sugar, egg yolks, cornstarch and lemon or orange zest for a touch of freshness. The preparation is meticulous, requiring attention to detail to achieve the perfect consistency and prevent the cream from curdling.
The distinctive touch of crème brûlée is its characteristic caramel layer, which is caramelized just before serving the dessert. This process adds a delicious contrast of flavors and textures, elevating the dining experience to new heights.
Ingredients for 4 people)
- 6 egg yolks
- 1 liter of milk
- 50g rice starch
- 200g sugar
- 1 cinnamon stick
- 1 lemon peel
ELABORATION:
1- In a pot, heat the milk together with the lemon peel and the cinnamon stick. Let it boil and turn off the heat immediately. Then, let it cool and strain it.
2- On the other hand, separate the yolks from the whites. In a saucepan, mix the yolks with the sugar off the heat and stir well until the mixture begins to become clearer.
3- Separately, dilute the starch with a little cold milk, add it to the yolks mixed with sugar, stir well and gradually add the strained milk. Cook over very low heat, stirring constantly, bringing it just to the boiling point (you must make sure it does not boil to prevent the eggs from breaking).
4- Pour the cream into individual containers and, once cooled, sprinkle sugar on top; You just have to caramelize it with the very hot burning paddle.
