Recipes for smart bears, chubbies and moustached
CREMA CATALANA (CATALAN CUSTARD): EROTIC AND DELICIOUS
Do you knw the delicious dessert Crema catalana, caramel custard o catalan custaDr?.
Now is in the top: in France appears in a fine restaurants- is a dish desirate in the cult film Émilie-, in Switzerlant is a filling of astonishing chocolat (Lindt), appears in nougat, in Italy i`ts a beverage,etc
In, Catalonia, it’s a most popular dessert.
Is the base of a very perfumated cream liquor- “Licor de crema catalana” (the best bran is “Melody”, glaces and fillings of catalan tarts and pasties.
The crema catalana is a rich egg custard topping with a coating and very caramelised sugar: consequently it’s so called crema cremada (burnt cream). Very raffinated: is served refrigeratd, but with the toping hot.
The bears have a sweet tooth: this exquisite dessert is specially made for them.
Sure, they will love a very typical catalan pastie, the xuixo. It’s an incredible beignet with a identic thik form like a a ting that refer to what littels boys- or great bears- have and littel girls haven`nt.
Naturally, the xuixo is filled- stuffed!- with creamy catalan custard. Very erotic.
1 l of cow milk
6. eggs yolks
200 g sugar
I -2 heaped spoonful of starch
1 stick of Ceylan cinnamon
Peel of 1 lemon
Set aside a little milk (1 cup) and heat the rest in a sauce pan with de lemon peel (whole) and the stik of cinnamon. Just as it comes to te boil, Remove from the heat: this is enogugh to flavor the milk with the profume of 100 and 1 Nights. Remove the cinnamon and lemon peel,
Place in a bowls a litle milk, the sugar, the eggs yolks and the starch, and stir well. Pour into a heavy-bottoned saucepan over a very low heat, add the rest of the milk, stirring continuosly until it begins to thicken: remove from theheat, still stirring, put onto a platter or into a semal plates (in Catalonia,a typical littel casseroles of terra cotta)..Refrigetate.
Nwu comes the delicate part: just before serving,you have t sprinkle sugar on top of the custards and caramelise it immediately. In Catalonia this is done with wooden-hanled branding-iron with a circular plate (gas or electric).Can use a salamander, a top grill or- it’s a special gift fromf Ferran Adrià- a cooking blow-torch.
If the custar has had time to dampen the sugar, or of the iron is not red-hot, you could wll finish up with a sticky mess.
Traditionally , also, was decorated (whithout burning) with meringue and chocolate piping.
You can buy starch for crema catalana (Royal, etc.)
Crème caramel, crème brulée (France)
Ceme caramel (Portugal)
Panna cotta (Italia)