Crema Catalana

Indulge in the rich history and tantalizing flavors of Crema Catalana, a traditional Spanish dessert hailing from the beautiful region of Catalonia. As one of Europe's oldest recorded desserts, dating back to a medieval Catalan cookbook in 1324, this luscious treat is a true culinary masterpiece that has stood the test of time. Similar to its French counterpart, crème brûlée, Crema Catalana boasts a luxurious creamy custard base that is delicately flavored with citrus peel and aromatic cinnamon. However, what sets Crema Catalana apart is its use of whole milk and a hint of starch for thickening, resulting in a distinctive texture and taste that is sure to captivate your taste buds. Elevate your dessert game with this exquisite Spanish delicacy that promises to delight with every spoonful. Join me in exploring the art of Crema Catalana and savoring the sumptuous flavors of Catalonia.

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Custard

Bring to a boil the milk with cream, a third of the sugar, zests, and spices. Turn the heat off, and let milk to infuse for 20 minutes. Meanwhile, mix together sugar with cornstarch, and egg yolks. Do not overwork. Reheat milk, and sieve. Temper yolk mixture with one-third of hot milk. Add remaining liquid and transfer mixture back to the saucepan. Bring custard to a quick boil whisking constantly on medium heat, and add Grand Marnier and butter. Fill up ramekins immediately. Cover custard with plastic wrap in direct contact. Leave out to cool and place in the refrigerator to set.
When ready to serve, top with a couple of teaspoons raw sugar. Blow torch until you reach caramelization. Garnish with poached lemon, and orange strips, star anise and cinnamon. Bon appétit!

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