Catalan Cream or Crema de Sant Josep: A Classic of Catalan Tradition
“Upon seeing all that Catalans can do with milk and milk fat, one must simply tip one’s hat.”
When it comes to Catalan desserts, few are as iconic as Catalan Cream, also known as Crema de Sant Josep. This traditional sweet, with its silky texture and characteristic layer of caramelized sugar, has been a staple of Catalan gastronomy for centuries. And while it is often compared to French crème brûlée (1691), history tells us that the Catalan recipe has much older roots.
A Look at History
Although it is difficult to determine exactly when crema catalana was born, the 14th-century Llibre de totes maneres de potatges already included a similar recipe called lluixell. It was prepared with goat’s milk and beaten eggs, cooked and cooled repeatedly until the desired consistency was achieved. The use of a new copper pot was recommended for its preparation.
In the 18th and 19th centuries, crema catalana was a luxury reserved for the upper classes on special occasions. It was served with melindros and sprinkled with sugar and cinnamon. Over time, it became a traditional family dessert, especially on the feast of Sant Josep, which gave the dessert its name as we know it today.
The secret to a good crema catalana lies in the quality of the milk, the freshness of the eggs, and the patience to cook it over very low heat while stirring constantly.
Crema Catalana in Tradition
Father’s Day, or Sant Josep
On March 19th, Catalans celebrate Sant Josep’s Day, a festivity that also coincides with Father’s Day. This tradition, which originated in the Middle Ages, was reinforced during a time when milk and eggs were abundant following the Lenten fasting period. As a result, crema catalana became the star dessert of the day.
Crema Catalana Recipe
Ingredients (serves 8):
4 cups milk (cow or goat)
1 cup sugar
1 cinnamon stick
1 strip of lemon or orange zest
5½ tablespoons cornstarch
1/3 cup milk (to dissolve the cornstarch)
8 egg yolks
Additional sugar for caramelizing
Using goat’s milk will produce a finer, more delicate crema.
Preparation:
In a pot, heat the 4 cups of milk with the cinnamon and citrus peel. Once it reaches a boil, turn off the heat and let it sit, covered, for 10 minutes to absorb the aroma.
In a bowl, dissolve the cornstarch in the remaining milk. Add the egg yolks and sugar, whisking until well combined.
Remove the cinnamon and peel from the hot milk, and slowly pour it into the egg and cornstarch mixture, stirring continuously.
Cook over very low heat, stirring constantly, until the mixture thickens.
Remove from heat and pour into individual ramekins or a large serving dish. Let cool.
Just before serving, sprinkle sugar over the crema and burn it with a hot iron or kitchen torch until a caramelized crust forms.
Make it stand out
CHEF’S TIPS
If you don’t have a hot iron, place the ramekins under a broiler until the sugar is properly toasted, or use a kitchen blowtorch to caramelize the sugar.
WINE PAIRING
SOMNIS DE GERISENA SOL I SERENA
Celler Gerisena
DO Empordà. Garnatxa Roja.
cellergerisena.com
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