Crema catalana
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Crema catalana ( Catalan and Spanish for "Catalan cream") is a dessert cream that is coated with a solid layer of caramel . It was already described in the medieval cookbooks Llibre de Sent Soví and Llibre del Coch .
The cream is served in simple clay bowls and is similar to the French crème brûlée . In contrast to this, however, it is not prepared in a water bath, and instead of cream , hot milk is used, which is mixed with whisked egg yolk and cornstarch and seasoned with cinnamon and lemon or orange peel . The caramel layer is created by sprinkling sugar on the cream , which is traditionally burned with a special iron heated in the fire. Today, a salamander or a hand gas burner is usually used for this .
The Crema Catalana is a Catalonia specialty . It is also called crema quemada ("burnt cream") or crema de Sant Josep and is served as a traditional dessert on the name day of Saint Joseph (March 19).
