Catalan Cream: History and Origin
Catalan Cream is a traditional dessert of Spanish cuisine, especially popular in the Catalonia region. It is characterized by its creamy texture and a top layer of caramelized sugar that cracks when eaten, similar to the French crème brûlée. Its origin dates back to the Middle Ages, when sweets made from milk and eggs were prepared in the monasteries of Catalonia.
In Latin America, this dessert is mainly known as "crema catalana" in countries such as Mexico and Argentina. However, in some places it is often confused or associated with crème brûlée, although they are similar recipes with slightly different techniques and flavors. While in Spain Catalan cream is usually flavored with cinnamon and lemon, in Latin America it is common to find variations with fruits or chocolate.
This dessert is an icon of Catalan culinary culture and is especially celebrated on Saint Joseph's Day, March 19th, as part of the traditional festivities.
How to Prepare Catalan Cream
Catalan cream is a delicious and delicate dessert that combines the smoothness of a rich cream with the contrast of a crunchy caramelized sugar. To prepare it, we will need fresh ingredients and to follow a series of steps that will ensure the texture and flavor are perfect.
Ingredients: Whipping cream, vanilla bean, sugar, eggs, egg yolks, dark brown sugar, fresh raspberry, baking chocolate, praline, pecan nuts, coffee beans, bananas, butter, brandy, and brown sugar.
Preheat the oven to 300°F.
In the top of a double boiler over hot water, heat the cream, vanilla bean, and sugar until almost boiling.
Reduce the heat and let it simmer for 1 minute.
Remove from the heat.
Beat the eggs and egg yolks.
Pour the cream mixture in a thin stream into the eggs, stirring constantly.
Return to the double boiler.
Cook over medium heat, stirring with a wooden spoon, for 3 to 4 minutes or until the cream coats the back of the spoon.
Remove the vanilla bean.
Pour into 6 cream pots or a 4 to 5-cup fireproof mold.
Place the containers in a large pan with hot water on the middle oven rack.
Bake for 35 to 45 minutes, or until the center is set.
Remove the cream from the water and let it cool.
Cover and refrigerate.
To serve, sprinkle brown sugar over the cream.
Place the container in a bowl with crushed ice.
Leave the door open and place under the broiler at least 6" from the flame until a hard crust of caramelized sugar forms.
Serve immediately or refrigerate until ready to serve.
Pass a bowl of fresh raspberries along with the cream for a perfect topping.
Add a spoonful of whipped cream to the custard, if desired.
Flavored crème brûlée variations:
Vanilla: Add 1 bean per 3 cups of cream. Split it lengthwise or simply prick it and place it in the liquid before it boils.
Chocolate: Add 4 ½ oz of baking chocolate per every 3 cups of cream, melted in the warm liquid.
Praline: Add 4 ½ oz of pralines to every 3 cups of cream after cooking.
Nuts: Add 1 cup of finely chopped pecans or Brazil nuts to 3 cups of cream after cooling.
Coffee: Use 3 oz of finely ground coffee beans and then toasted in a pan with 3 cups of cream. Add to the boiling liquid. Let it infuse for 15 minutes, then strain.
Banana: Mash 2 ripe bananas. Sauté in 1 tablespoon of butter. Add 2 tablespoons of brandy and 2 teaspoons of brown sugar. Cook for 5 minutes. Press the mixture into the bottom of the crème brûlée mold before adding the liquid.
Use a double boiler to scald the cream unless you have a heavy saucepan.
Use very low heat, milk burns easily and, when burned, it must be discarded.
Beat the eggs or yolks with a wire whisk or mixer.
Add the sugar gradually and continue beating until completely mixed.
Never add the eggs directly to a hot mixture.
Pour some of the hot liquid over the eggs while stirring vigorously, then return the tempered mixture to the rest of the hot liquid in the pot.
Stir the cream constantly over low heat until it thickens.
Test by letting it drip onto the back of a spoon. If a light layer sticks to the spoon, the cream is ready.
Stir the cream occasionally while it cools to prevent a skin from forming on the surface.
When cold, refrigerate it covered lightly with a clean cloth.
