CCatalan rema or cream of San José, a dessert traditional Catalan cuisine that was prepared for Saint Joseph's Day on March 19, Father's Day.
Now it is prepared throughout the year and we can enjoy it anywhere in Spain.
It is a very simple and easy dessert to prepare, the one that I propose today is the classic one, but it can be done by giving different flavors to the cream, orange, lemon, cinnamon….
But I like the classic, the old one and the good taste of cinnamon and the rich crunchy caramel. All a delight.
I hope you like it!!!
Catalan cream
Author Montse
Recipe type: desserts
Rations: 6
Preparation time:
Cooking time:
Total time:
Ingredients
- 1 liter of milk
- Yolks 8
- 200 gr. sugar
- + 6-7 tablespoons of sugar to burn
- 40 gr. starch
- 1 cinnamon stick
- A piece of lemon peel
Preparation
- We put a saucepan with the liter of milk, add the cinnamon stick and the piece of lemon peel.
- Apart in a bowl we will put the yolks, the starch and the other half of the sugar.
- We mix everything well, until there are no lumps.
- We take a ladle of the hot milk and mix it with the yolks little by little.
- Once it is well mixed, we will add everything to the saucepan that we have on the fire, we will not stop stirring with a spoon in a way.
- We will leave it for about 5 minutes to cook very gently without stopping stirring, until it is a very fine cream. We turn off.
- If you like the finest cream, you can pass the cream through a strainer at this time.
- We serve the cream in individual casseroles, let it cool, put it in the fridge.
- When we go to serve them, we will cover the Catalan cream with the sugar and with an iron or a kitchen torch, we will toast the sugar.
- This step of burning the sugar is best done a moment before serving, it cannot be done much in advance since the sugar melts with the cream and it would no longer be crunchy.
- I encourage you to try doing it at home, it will be a success.