Crema Andorrana/Catalana
Because it was formerly a characteristic dessert eaten on March 19, it is popular in Andorra, Catalonia, the Balearic Islands, and Valencia. It is also known as crema cremada or crema de Sant Josep. It can be found in recipes dating back to the Middle Ages. It is still quite popular. In other locations and countries, it is called as "crema catalana" or "crème brûlée." Its popularity has resulted in the development of numerous derivative dishes (liqueurs and ice cream), as well as its use as a filling for cakes and other delicacies.
But, whilst the Catalan and French versions are satisfied with a coating of crispy caramel on top, the Andorrans go for a different, much more decadent version: They put a heaping dollop of fresh, thick double cream on top of the milk-and-egg custard. Then they spread thick drizzles of caramel sauce on top, seeping down into the custard to create a dramatic effect reminiscent of the rugged, snow-capped mountains that surround Andorra itself. This smaller, sweeter, incredibly fulfilling high, like other tremendous peaks, is unmissable.
Ingredients
- 3 Eggs Separated using only the yolks, ½ cup sugar, 2 cups milk, 2 Tablespoons cornstarch, 1/2 lemon zest, ½ cinnamon stick
Instructions
- In a sauce pan, Mix the egg yolks with the sugar to a creamy consistency.
- Add in just 1 ½ cups of milk and stir to thoroughly combine.
- Add in the lemon zest and cinnamon stick.
- Heat the mixture over medium high heat, stirring occasionally
- Meanwhile, dissolve the cornstarch in the remaining ½ cup of milk.
- Start slowly adding in the cornstarch mixture, stirring constantly
- Bring to a slow boil while stirring and right when the first bubble appears, set it aside.
- Ladle the custard into individual ramekins and let cool.
- Sprinkle the top with sugar and Brulee the top with either a blow torch or put in the broiler until the top is scorched.
