What is Crema Catalana?

If you enjoy Crème brickle, you may be interested in knowing that dessert could be made for the first time in Spain and called Crema Catalana . Both recipes are very similar, although usually recipes for this baked cream include a small corn starch or white flour for amplification. Although Crema Catalana does not have to be known just like Crème Brťlée, she is well loved in the Catalan region of Spain. In fact, there is a dispute over where these roast creams occurred for the first time, and not only Spain and France, but also Germany, which are entitled to their invention.

The two differences between Crema Catalana and Crème are bricks that crème brickly relies on heavy cream and is roasted in Bain Marie. Crema Catalana is a simply baked oven and can use a mixture of milk and cream, maybe explain the need to add a thickener such as corn starch. You probably shouldn't make a dessert with low fat milk, especially if you don't use any cream, like extra fat in milk helps DEzert thickens. However, the reduction of the cream creates a slightly lighter dessert if you are trying to reduce calories.

you don't cut so much; Like Crème Brťlée, Crema Catalana gets the icing of sugar after she baked and cooled in Ramekins. Small individually large desserts are then placed under the broiler or under the torch to create delicate burnt sugar. You will notice a slightly different taste of Crema Catalana, as it can be slightly flavored with a little lemon or orange peel and can contain cinnamon.

This Catalan dessert is also called Crema de Sant Josep, after St. Joseph's husband of the Virgin Mary in the New Testament. In Spain and many other parts of Europe, St. Joseph Day is celebrated on March 19 and pays tribute not only to the Holy but to all fathers. Crema Catalana is a very traditional desert on this day, which is treated similarly to American father's day.

you will find a number of recipes at Crema de SanT Josep or Catalana Online and in many Spanish chefs. This tends to be easy roast cream, which is also produced for the emerging chefs. Many chefs suggest that it serves as soon as you created burned sugar when the pudding is a little warm. This tends to increase spices and flavors more pronounced. But when the dessert is administered, many ores for their deliciousness.