Catalan " Burnt Cream"

Crema Catalana
Crema catalana is a rich custard usually covered with a sheet of caramelised sugar and thus as a rule is virtually identical to the popular French dessert called crème brûlée.





To serve 4(as dessert)

500 ml/16 fl oz single cream
peel of ½ lemon
½ cinnamon stick
3 eggs yolks
170g/5 ½ oz sugar


Heat the cream, lemon peel and cinnamon stick in a saucepan over medium heat until just boiling; then remove from heat immediately, discard the lemon peel and cinnamon stick and allow to cool.
Beat the eggs yolks with a third of the sugar until thick; then strain the cooled cream into the eggs, stirring constantly.
Reheat the custard mixture in a heavy-bottomed saucepan over low heat, stirring constantly until it thickens slightly and coats the back of a wooden spoon.
Allow it to cool slightly.
Pour the custard into four 250-ml/8-fl oz ramekins, custard cups or 10-13 cm/4-5 inch cassoles. Allow it to set then sprinkle each with a thin layer of sugar and caramelise until dark amber in colour.



Vocabulary:
single cream: crema de llet
ciannamon stick: canella
Heat: Escalfar
Saucepan: Cassola
Remove: Treure
Discard: tirar
Allow: permetre
to cool: que es refredi
Beat: Batir
thick: espessa
strain: colar
stirring: remenar
Reheat: Refredar
heavy-bottomed: que pesa molt
slightly: una mica
wooden spoon: cullera de fusta
Pour: Avocar
Ramekins: Recipient( de la crema catalana)
sprinkle: Tirar sucre( ruixar)
layer: capa

What's flu oz? It's a fluid ounce

What's inch? An inch is 2'5 cm

This is a typical dessert of Catalonia, but now everyone can find it everywhere. I like Burnt Cream but it's not my favourite dessert. I prefer for example ice-cream, some fruit or chocolate..