Crema catalana 'Catalan cream' or crema cremada 'burnt cream' is a Catalan and Spanish dessert consisting of a custard topped with a layer of caramelized sugar.[1] It is "virtually identical"[2] to the French crème brûlée. Like all custards, it is made from milk, egg yolks, and sugar. Some modern recipes add cornflour. It is typically flavored with lemon zest, cinnamon, or vanilla, and a crisp caramel crust is made by caramelizing sugar placed on top of the custard.[3]
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Recipe
Crema catalana and crème brûlée are made in the same way,[4] although some crème brûlée recipes enrich the milk with cream, or substitute cream for the milk. Unlike crème brûlée, crema catalana is invariably flavoured with cinnamon and lemon zest. Modern versions are often thickened with cornflour.[5][3]
Crema catalana cannot be frozen successfully.[3]
History
La Vanguardia reported that "precursor versions" of crema catalana appear in early Catalan cookbooks, mentioning custards which were not burnt on top in the 14th century Llibre de Sent Soví[3][6] and in the 16th century Llibre del Coch.[7]
Analogous recipes appear in 18th century Spanish cookery books, usually under the name of Cream of Saint Joseph ("Crema de Sant Josep"), since it was a traditional dessert served during Saint Joseph's Day, although nowadays it is consumed at all times of the year. The recipe was first referred to as crema catalana (Catalan cream) in the 1745 cookbook by the Spanish friar Juan de Altamiras, where the recipe was said to be of Catalan origin.[8] The burnt sugar topping is first documented in 1770.[8]
See also
References
- ^ Roden, Claudia (2012-03-24). "Burnt cream - Crema cremada (recipe)". ISSN 0307-1235. Retrieved 2019-10-14.
- ^ Colman Andrews (3 December 2005). Catalan Cuisine, Revised Edition: Vivid Flavors From Spain's Mediterranean Coast. Harvard Common Press. pp. 247–. ISBN 978-1-55832-329-2.
- ^ a b c d Marijo Jordan (2020-03-20). "Los 10 errores que cometes al hacer crema catalana y natillas" [The 10 mistakes you commit when making crema catalana and custards]. La Vanguardia (in Spanish).
- ^ The Oxford Companion to Sugar and Sweets. Oxford University Press. 2015-04-01. pp. 197 (s.v. crème brûlée). ISBN 978-0-19-931361-7.
- ^ Richard Sax (9 November 2010). Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes. Houghton Mifflin Harcourt. pp. 149–. ISBN 978-0-547-50480-3.
- ^ Anònim (2023-03-20). Llibre de Sent Soví: Col·lecció 7 Portes (in Catalan). Editorial Barcino. ISBN 978-84-7226-887-6.
- ^ El convit del Tirant, Jaume Fàbrega, Pages Editors, 2007. ISBN 978-84-9779-520-3
- ^ a b Nuevo arte de la cocina española. Ariel. 1 October 2017. p. 493. ISBN 978-84-344-2530-9.
External links
This page was last edited on 9 March 2024, at 02:11