How To Prepare Catalan Cream: A Quick And Easy Recipe

Catalan cream is a typical dessert of the gastronomy of Catalonia (Spain), where it is also known as “burned”. It is a pastry cream with an egg yolk base that is often covered with a layer of caramelized sugar to achieve a crunchy and delicious consistency.

Until a few years ago, this recipe was a typical dessert for parties, especially the festival of San José, which is celebrated on March 19. However, nowadays it seems that a special occasion is not necessary to enjoy it, since many prepare it at all times of the year.

In fact, this recipe has crossed borders and other countries enjoy it as a dessert for any occasion. Would you like to learn how to do it at home? Next we want to share a little of its history and the recipe. Don’t stop trying it!

What is the origin of the Catalan cream?

Since medieval Catalan times, the presence of Catalan cream had already been documented in works such as Libro de Siendo Soví (14th century) and Llibre del Coch (16th century), being, therefore, one of the oldest desserts in Europe within its category, despite the existence of the famous custard.

During its history, the only variation of the recipe that has been recognized occurred in the 20th century, after some people began to use corn flour (cornstarch) instead of starch. In addition, from the twentieth century, different powdered ingredients began to appear that facilitated their preparation.

By the 21st century, preparation was made easier in most homes, since now the ingredients are easier to acquire, and it is also easier to get torches that previously could only be used by large restaurants or industry.

Characteristics of the Catalan cream

Catalan cream is a dessert that is prepared with egg yolk, sugar, wheat flour or corn flour and milk flavored with cinnamon. The cream is simmered in a saucepan until thickened, then placed in the refrigerator to cool.

This cream can be used to fill ensaimadas, cocas, tortells, xuixos, sticks, crests and, in general, all kinds of cakes and pastries. It can also be sprinkled with white sugar and heated with a blowtorch when you don’t want to use it as a filling. The resulting dessert is usually served in small individual molds.

How to prepare the Catalan cream?

Preparing the Catalan cream at home is very simple and inexpensive, it does not take much time and, as we have already said, the ingredients can be easily obtained in the nearest market. Are you ready to get down to work?

Ingredients

• 2 cups of milk (½ liter)
• ½ cup of sugar (100 g)
• 5 egg yolks
• ½ lemon peel
• 2 tablespoons of cornstarch (20 g)
• ½ teaspoon of vanilla sugar (2.5 g)

• A pinch of salt
• 1 cinnamon stick

Instructions

• To start, mix all the ingredients in a bowl, except the lemon peel and cinnamon, and beat well.
• Next, add the lemon peel and cinnamon, and heat until thickened, stirring constantly.
• When done, remove the cinnamon and lemon peel.
• Finally, distribute the cream in some containers, sprinkle with the sugar and brown the surface with a kitchen torch.

As we already mentioned, you can use the resulting cream to fill or cover all kinds of cakes and sweets. Acquire everything you need and enjoy its unique flavor.