Catalan Cream Crema Catalana

Name: Catalan Cream Crema Catalana
Yield: Serves 6
Cuisine: Spain
Ingredients: 6 strips fresh lemon zest (each 2 by ½ inches), removed with a vegetable peeler; 6 strips fresh orange zest (each 2 by ½ inches), removed with a vegetable peeler; 7 large egg yolks; About 1 cup sugar; 1 cinnamon stick (3 inches); 1 cup heavy (whipping) cream; 2½ tablespoons unbleached (all-purpose) flour; 2 cups milk

Spain

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

Crema catalana is Spain’s answer to crème brûlée, and a splendid answer it is. This recipe comes from the Restaurant de les 7 Portes in Barcelona, which opened its doors in 1836.

Ingredients

2 cups milk
1 cup heavy (whipping) cream
6

Europe
Spain
Dessert
Mediterranean
Vegetarian

Method

Advance Preparation

6 hours for chilling the custards