Crema Catalana
Spanish Cousin of Creme Brulée
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Hi Friends,
Recently I went on an AMAZING adventure to Spain. I spent a week and a half in Barcelona and it was as you’d expect quite a fun time. I’m super lucky that some of my besties (both from this side of the ocean and that side) gathered together and we sure made the most of every second in that beautiful city. But the real reason for the trip was to learn some incredible gluten free baking techniques.
I spent a week in a tiny Spanish town working with an incredible professional one on one (ok actually there was a translator there too, sad to say I don’t speak Spanish and he doesn’t speak English). I learned SO much, and rest assured there are MANY great things in the works, but since I’ve returned I’ve really been concentrating on repeating all of the things I learned with American ingredients. There are quite a few differences in what I can access and what was available in Spain, so I’m adjusting, reworking, while the whole experience is still fresh in my mind and I still remember what each dough looked, felt, and tasted like!! It’s been a pretty fun challenge.
Speaking of what is available in Spain, my goodness I had no idea Catalonia (the part of Spain Barcelona is in) would have so much accessible GF food! My instructor told me there are over 25 dedicated gluten free bakeries in Barcelona. Folks, I was in Paris last summer, they are nowhere close. I also went to Rome, and while its a gluten free paradise I completely advise you to visit I’d be really surprised if there are as many as Barcelona. The gluten free baking is TOP NOTCH friends, not to be missed. I really need to go back with my son - he’d go nuts for being able to eat at McDonalds there!
There are many restaurants that can safely provide gluten free meals, and many dedicated ones too. It is true that corner restaurants can have tiny kitchens that can’t avoid cross contact but a good restaurant translation card can help you determine that. Also, Catalonia has an organization that vets many of these bakeries and restaurants, similar to Italy. You can look up what restaurants near you are verified safe. Also, There are GF products galore in grocery stores. It was wonderful to see.
In any case, while I’m working on pastry and bread like mad over here I wanted to treat you to a naturally gluten free Spanish dessert I enjoyed while I was there. it’s ALMOST a creme brulee - Barcelona is not terribly far from France, so it makes sense there is a lot of influence. A custard flavored not with the usual vanilla but with lemon and cinnamon, topped with that signature caramel that cracks. I love the satisfying shatter with soft creaminess underneath. I served it to a private class soon after returning. Feel free to use your broiler, I use a kitchen torch!!
Crema Catalana
4 large egg yolks
1 c sugar, divided
1 cinnamon stick
zest of one lemon
2 c milk
1 Tb cornstarch
Beat egg yolks, ¾ c sugar, cinnamon stick, lemon zest together in a saucepan. Mix milk and cornstarch together, add to saucepan and heat over medium until it begins to thicken.
When the mixture coats the back of a spoon, remove from heat, remove cinnamon stick and pour into 6 ramekins and cool for 2-3 hours in the fridge.
When ready to serve sprinkle remaining sugar over cooled custards, broil for 5-8 minutes until sugar is melted and brown (or use kitchen torch). Serve immediately.
This sounds yummy, do you think it can be made with a milk alternative?