Fiery Catalan Cream

A recipe found in various versions in Spain, France, Mexico, and even as far as Turkey. The Catalan version is known for its citrus and cinnamon notes and is said to represent one of the oldest European dessert recipes. The debate over whether crème brûlée or Catalan cream came first will remain eternal, but I always enjoy its delicate, tingling flavors without worrying about whether the chicken or the egg came first.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 37 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 3

Ingredients

  • 2 dl Sweet cream

  • 3 dl Milk, whole milk

  • pieces Lemon zest, fresh

  • pieces Orange, shell

  • 1 spoon Water, bottled

  • 1 piece Spices, cinnamon, ground

  • 50 g Powdered sugar

  • 7 pieces Egg, egg yolk, fresh

  • 4 spoon Sugar, white

Steps

  1. In a larger pot, bring milk and cream to a boil. Add sugar, lemon and orange zest, cinnamon stick, and a tablespoon of rose water. Once it boils, cook on low heat for another 15 minutes. Remove the pot from the heat and let it sit for a while to allow the liquid to absorb the aroma and flavor of the added spices.

  2. Strain the liquid through a sieve and mix it with egg yolks. Pour the prepared cream into cups. Bake at 100 degrees Celsius for 20 minutes or until the cream is "set."

  3. Just before serving, sprinkle sugar over the prepared cream and caramelize it with a torch.

Nutrition Information (Per 100g)

  • Calories: 310.95 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 80.29 g
    • Sugars: 70.07 g
  • Protein: 0 g
  • Fiber: 5.84 g

Advice

The prepared dessert can be decorated with candied pansy flowers. To prepare the decoration, dip the flower in egg white, then in sugar, and dry at 80 degrees Celsius for about 30 minutes.