Crema catalana facts for kids
 |
|
| Alternative names | Catalan cream, Crema de Sant Josep |
|---|---|
| Course | Dessert |
| Place of origin | Spain |
| Region or state | Catalonia |
| Serving temperature | Room temperature |
| Main ingredients | Milk, sugar, egg or egg yolks, cinnamon, lemon zest |
Crema catalana (say: KREM-ah kat-ah-LAH-nah) is a yummy dessert from Catalonia, a region in Spain. It's often called "Catalan cream" in English. This dessert is a creamy, sweet custard with a special crunchy, burnt sugar topping. It's very similar to another famous dessert called crème brûlée. The main difference is that crema catalana is made with milk, while crème brûlée uses cream.
This tasty custard is made from simple ingredients like egg yolks, milk, and sugar. Modern recipes often add cornflour to make it thicker. For extra flavor, people usually add things like lemon zest (the yellow part of a lemon peel), cinnamon, or sometimes vanilla. The best part is the hard, crispy caramel crust on top!
How is Crema Catalana Made?
Crema catalana and crème brûlée are made a bit differently, and they end up having slightly different textures. The French crème brûlée uses cream and is usually flavored with vanilla. But the Catalan version uses milk and often gets its flavor from cinnamon and lemon zest.
Today, many recipes for crema catalana use cornflour to help thicken the custard. This makes it smooth and creamy. One important thing to know is that crema catalana doesn't freeze well, so it's best enjoyed fresh!
The History of Crema Catalana
The first known recipes for crema catalana are very old! They appeared in Catalan cookbooks from the 14th century, like the Llibre de Sent Soví, and later in the 16th century in the Llibre del Coch. This means the recipe for crema catalana was written down about 300 years before any recipes for the French crème brûlée!
These early recipes described a custard cream. After making the cream, sugar was poured on top. Then, a hot iron rod was used to burn the sugar, creating that special crunchy crust we love today.
In the 17th century, similar recipes appeared in Spanish cookbooks. They were often called Cream of Saint Joseph ("Crema de Sant Josep"). This was because it was a traditional dessert served on Saint Joseph's Day. Even though it was a special holiday treat back then, people now enjoy crema catalana all year round.
The name "crema catalana" (Catalan cream) first appeared in a cookbook in 1745. It was written by a Spanish friar (a type of monk) named Juan de Altamiras. He wrote that the recipe came from Catalonia. The idea of burning the sugar on top was also written about in 1770, showing how popular this delicious topping was becoming!
See also
In Spanish: Crema catalana para niños
