I am so sorry, but our Catalan cream and French crème Brulé and are not the same! If you don’t know Catalan cream, you are lost! It is our top pick of Catalan desserts, so you can indulge your sweet tooth during your stay in the city!
Ask for ‘Crema catalana’ (Catalan cream)
Without a doubt, one of our guests’ favourite dishes is dessert and, among them, the queen of desserts for those with a sweet tooth is Catalan cream. You just have to see their faces when they take the first spoonful, they seem to touch the sky. And it is no wonder, our recipe is delicious.
In this article, we will explain how to be a traveller with knowledge about Catalonia and its gastronomy. You will triumph among the Catalans if you order a Catalan cream. But you have to know what makes the Catalan cream unique in our gastronomy!
If you are in Barcelona, or in any town in the Catalonia region in Spain, you have to try Catalan cream, for sure! But remember, you have to ask for crema Catalana. Don’t say crème Brulé, in Catalonia it is a sin!
If you visit us at home, maybe you taste it. You will die for it!
The secrets of the Catalan cream
Yes, that is true, crema Catalana is similar to crème Brulé, but flavoured with citrus peel and cinnamon, cooked on the stove, instead of in the oven, and sugar caramelized cooked with a small round hot iron.
A thick custard with a golden crust of burnt sugar on top is the perfect ending to a traditional Catalan meal.
Crema Catalana is the famous yellow cream made with egg yolk, milk, and sugar, whose denseness is between a crème pâtissière or a flan. It is used to stuff a great number of pastries, or to make simple desserts with, for example, fruit.
Another singularity is that also is eaten in a small flat pottery plate, after covering the cream with white crystal sugar and burning it, in order to create a layer of solid sugar that has to be broken with a small spoon before reaching the cream.
In Catalonia, it is a very typical dessert and one of the oldest since recipes from the Middle Ages are known. This dish can be enjoyed any time of year but is especially popular on the day of San José, celebrated on 19th March to commemorate Joseph, the father of baby Jesus. So, we call It also San Joseph cream.
A dessert that awakens me a lot of childhood memories, watching my mother burn the sugar with the iron shovel, the smell of burnt sugar.
Catalan Cream Evohé Recipe
Ingredients (4 pax)
500 ml milk
4 egg yolks
25g cornstarch (corn flour)
75 g sugar
1 cinnamon stick
2 cardamom pods
4 star anise (or 1 c / c anise seeds)
1 c / c grated orange rind
1 c / c lemon
Our tip! Sugar grated dark, to burn up cream.
Put 475 ml of milk in a saucepan with cinnamon, cardamom, anise and two types of zest.
Bring boil over medium heat.
Meanwhile, mix the remaining milk with the cornstarch.
Vigorously whisk the egg yolks in a bowl with sugar and cornstarch.
When the milk comes to a boil, remove from heat and strain over the yolks, stirring well with a wooden spoon or a whisk.
Return to saucepan preparation and simmer, stirring constantly until thickened (not too much, when cooled thicker).
Dealing in a container, cover with plastic wrap touching the cream and let cool to room temperature.
Reserve in the fridge until serving.
Sprinkle brown sugar over and burn with kitchen torch.
Abbreviations: c / s = tablespoon c / c = teaspoon