Tomorrow, march 19th, it is St.Joseph Day. And in Catalonia, as usual with other significant days, it is celebrated with a special dish: the Crema de Sant Josep. It is what the rest of the year is commonly known as Crema Catalana.
Jaume Fàbrega give us information about this dish informing us that it has siblings in other european countries as French Crème Brulée or Portuguese Creme Caramel. In Catalan territories, the oldest known recipe is from 18th century, although there was a similar one in Middle Age.
In Barcelona, you can find good ones as the ones by La Pallaresa...
.... Granja Dulcinea...
... or Petritxol Xocoa.
Also Forn Mistral offers its Crema de Sant Josep on an ensaïmada.
But, my favourite one is the one from Granja Viader, with whipped cream on the top.
If you want to cook it at home, the recipe is:
Boil 750 ml of milk with a glass of sugar, the peel of one lemon, a branch of cinnamon and a vanilla bean. When it is boiled, strain. After it be less hot, add 250 ml of milk with 8 egg yolks and 3 very full soups-poons of corn starch. Heat in a low fire without stopping moving. Put in pots. When it is cold, add sugar on the top and burn.
I love it combined with fruit, as this Crema catalana with raspberries.
Boil 750 ml of milk with a glass of sugar, the peel of one lemon, a branch of cinnamon and a vanilla bean. When it is boiled, strain. After it be less hot, add 250 ml of milk with 8 egg yolks and 3 very full soups-poons of corn starch. Heat in a low fire without stopping moving. Put in a pot with alimentary film touching the surface and get cold. When it is cold, add it over some raspberries, put sugar on the top and burn.
Jaume Fàbrega give us information about this dish informing us that it has siblings in other european countries as French Crème Brulée or Portuguese Creme Caramel. In Catalan territories, the oldest known recipe is from 18th century, although there was a similar one in Middle Age.
In Barcelona, you can find good ones as the ones by La Pallaresa...
.... Granja Dulcinea...
... or Petritxol Xocoa.
Also Forn Mistral offers its Crema de Sant Josep on an ensaïmada.
But, my favourite one is the one from Granja Viader, with whipped cream on the top.
If you want to cook it at home, the recipe is:
Boil 750 ml of milk with a glass of sugar, the peel of one lemon, a branch of cinnamon and a vanilla bean. When it is boiled, strain. After it be less hot, add 250 ml of milk with 8 egg yolks and 3 very full soups-poons of corn starch. Heat in a low fire without stopping moving. Put in pots. When it is cold, add sugar on the top and burn.
I love it combined with fruit, as this Crema catalana with raspberries.
Boil 750 ml of milk with a glass of sugar, the peel of one lemon, a branch of cinnamon and a vanilla bean. When it is boiled, strain. After it be less hot, add 250 ml of milk with 8 egg yolks and 3 very full soups-poons of corn starch. Heat in a low fire without stopping moving. Put in a pot with alimentary film touching the surface and get cold. When it is cold, add it over some raspberries, put sugar on the top and burn.
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