Discovering cake’s ingredients: Crema Catalana

As a pastry chef, I can tell you that Crema Catalana is a true gem in the world of desserts. This classic treat from Catalonia, Spain, is often compared to the French crème brûlée, but it has its own unique charm and history.

A Glimpse into History

Crema Catalana has been delighting palates since at least the 14th century, making it one of Europe’s oldest desserts. It first appeared in medieval Catalan cookbooks like the “Llibre de Sent Soví” and the “Llibre del Coch.” Traditionally, it was prepared for Saint Joseph’s Day on March 19th, which is why it’s also known as “Crema de Sant Josep.” Legend has it that nuns created this dessert by accident when they added burnt sugar to an unset flan, resulting in the delightful caramelized topping we enjoy today.

The Art of Preparation

Creating Crema Catalana is a rewarding process that combines precision and passion. Here’s how you can make this exquisite dessert:

  1. Ingredients:

    • 1 liter of whole milk

    • 8 egg yolks

    • 160 grams of sugar (plus extra for caramelizing)

    • 40 grams of cornstarch

    • Zest of one lemon

    • 2 cinnamon sticks

  2. Infusing the Milk:

    • Start by combining the milk, lemon zest, and cinnamon sticks in a saucepan. Heat until it just begins to boil, then remove from heat and let it infuse for about 15 minutes.

  3. Preparing the Custard:

    • In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.

    • Gradually add the infused milk to the egg mixture, whisking continuously to prevent the eggs from curdling.

  4. Cooking the Custard:

    • Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens. This should take about 5-7 minutes.

  5. Cooling and Setting:

    • Pour the custard into individual ramekins and let it cool to room temperature. Then, refrigerate for at least 4 hours to set.

  6. Caramelizing the Sugar:

    • Just before serving, sprinkle a thin layer of sugar over each custard. Use a kitchen torch to caramelize the sugar until it forms a crisp, golden-brown crust.

Fun Fact

Did you know that Crema Catalana is often considered the predecessor to the French crème brûlée? While both desserts feature a caramelized sugar topping, Crema Catalana is traditionally flavored with lemon zest and cinnamon, giving it a distinctive taste. Same as crème brûlée, they both can be baked in a water bath.

Whether enjoyed on a special occasion or as a sweet ending to a meal, Crema Catalana is a testament to the rich culinary heritage of Catalonia. Its creamy texture and caramelized top make it a favorite among dessert lovers worldwide.

Sergii Novak