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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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According to legend, Crema Catalana was created by accident back at the end of the 19th century when the nuns in a convent in Alicante, Spain, prepared a lunch in honor of the region's bishop during his pastoral visit. Read more . Knowing that an egg custard was the visitor's favorite dessert, the nuns assigned a novice who was well versed in the mysteries of fire and sugar to prepare the best egg custard of her life. While performing her task, and perhaps distracted by other less-than-holy endeavors, she ended up with a soupy, unappealing custard, just minutes after the series of bishop's main dishes were starting to be served. Fearing the worst, the novice added a dash of cinnamon and some grated lemon peel to try to avert disaster. She tasted the result and found it delectable, but a serious problem remained; the custard had a truly unsightly appearance. Several moments of consideration brought about the most delicious solution ever conceived: to sprinkle white sugar on top of it and then toast it with a red hot iron. This solved the novice's presentation issue, not only hiding the custard's imperfections but, as a side benefit, and unbeknownst even to her at the time, it greatly improved the flavor! It was the bishop himself who christened the dessert Crema Catalina. Ingredients:
4 cups milk |
1 cup imperial sugar or dixie crystals extra fine granulated sugar |
5 tbsp. cornstarch |
7 egg yolks |
1 lemon peel, grated |
1 pinch of cinnamon |
Directions:
1. Place the egg yolks and cornstarch in a cup of cold milk.
2. Whisk until no lumps remain. In a separate pot, over medium heat, bring the rest of the milk to a boil with the cinnamon, grated lemon peel and sugar.
3. After the mixture boils for three minutes, add to it the prior preparation of milk, egg yolks and cornstarch.
4. Stir well and strain the mixture through a sieve or through cheese cloth to eliminate any lumps from the combined mixture.
5. Return the mixture to the stove, stirring it gently until it boils again and reaches a creamy consistency.
6. At this point, remove it from the stove and place it in individual clay custard cups or ramekins.
7. Place the custard in the refrigerator to cool.
8. Once cooled and just prior to serving, sprinkle with sugar and burn the surface by placing it under an oven broiler or by using a kitchen-style torch until the sugar caramelizes.
9. Serve immediately.
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