Crema Catalana

In Catalan cuisine there is an excellent sweet dessert, cream Catalana, flavored with cinnamon, anise, lemon and orange peel. Eggs and milk are combined to make a delicious cream, almost childlike. The sugar on the surface Creamer Catalan is caramelized with Confectionary torch or grill. Is this the scent of burnt / caramelized sugar which makes it unique.
Yours!

work: 20′

time: 2h:20′

easy:

Crema Catalana

Where creams:
Crème Caramel, Flan au Caramel, Crème Brûlée, Crème Brûlée Flambé and Crema Catalana.
Despite the different names and some differences are similar creams and have a great relationship with each other and in the basic ingredients and in taste.
The Cream Catalan descents from Catalan Spain has as main difference the sugar on the surface, burned with blowtorch or grill and brought into a caramelized but subtle and hard crust, which breaks in the first pressure of the spoon…

Ingredients (4 servings) 250g (8.8oz) milk 250g (8.8oz) sour cream 3 egg yolks 100g (3.5oz) icing sugar 2 tbsp corn flour 2 lemon peels 2 orange peels 1 cinnamon stick 1 tsp anise 2 tbsp brown sugar	In a nonstick saucepan over medium heat add the milk and sour cream to a boil with aniseed, cinnamon stick and lemon peel and orange peel.	At the same time in the bowl separate the yolks from the whites.
To the egg yolks, add the sugar and beat with a hand mixer…	… until the mixture whitens and swells. Pour in the cornflour. Stir vigorously.	Pass flavored milk from the colander and leave little to drop the temperature to lukewarm.
With deep scoop get some of the mixture of milk and add to the beaten egg mixture, stirring.	Return the whole mixture to the saucepan and boil until thickened, to become a thick paste.	Pour the cream into ovenproof dish, Ø18-20cm (Ø7.1-7.9inches). Allow the cream to cool and refrigerate for 2 hours until it thickens. Before serving, sprinkle brown sugar and caramelize in the oven grill.

You can, if you want to divide the cream into individual refractory ramekins for easy serving.

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Author Zambia G. Sifaki