to give some aspects and reflections on Spain
with information which you may not find in regular Travel Booklets.
Sorry, but no updates will be done on this site from now on. I decided to put all my efforts on the Swedish site. You'll find a translation tool on the right hand side, Translate this site / Traducir esta Página (powered by Google) or you can use the links below. You may have a good laugh since the translations sometimes mess it up, but I'm sure you will find a lot more to read this way:
Sorry for any inconvience!
/Monica 2008-12-12
Crema Catalana
- a traditional desert from Cataluña
The origin of Crema Catalana, with a scent of lemon and cinnamon, is Cataluña, but it is being served every were in Spain.
In the original recipe it is served with a crispy caramel coating. I prefer to sprinkle cinnamon on the top to reduce as much sugar as possible.
Ingredients, 4 servings:
- 4 egg yolks
- 2,5 cups of whole milk
- 0,5 cups of sugar, and, if desired, 0,5 additional cup for caramelization.
- 1 cinnamon stick
- the peel from 1/2 lemon
- 2 tbs corn flour
- grounded cinnamon for decoration
Preparation:
Mix the milk, lemon peel, and cinnamon stick in heavy medium saucepan. Bring to boil. Reduce heat to low and simmer 10 minutes, stirring occasionally. Remove from heat. Drain from lemon peel and the and cinnamon stick.
Beat the egg yolks, corn flour and sugar in the saucepan. Gradually whisk in the milk mixture. Cook over medium heat until mixture boils, whisking constantly until creamy.
Pour mixture into individual serving bowls and keep in refrigerator. Sprinkle cinnamon on top before serving or make caramelized sugar, se below.
Caramelization: Pour 1/2 cup of sugar into a frying pan. Heat on low temperature, stirring constantly until the sugar has melted and is golden brown. Do not burn!
Pour the caramelized sugar on top of the cold cream and serve.
Do you like to cook? Here are more recipes on Spanish tapas
Last revised: July 6, 2006