A traditional Catalonian dessert, Crema Catalana is now served all over Europe. It is a delicate custard cream, similar to crème brûlée and crème caramel but considered far superior to it in Spain – provided it is made correctly, in the traditional way!
Ingredient for 4
For the custard cream:
For the pistachio crumble:
Instructions for making the custard cream
Bring the milk to boil in a small saucepan. Blend egg yolks and sugar in a bowl; add potato starch and flavourings and whip for a few minutes. When the milk comes to a boil, add it very slowly while continuing to beat the mixture. When the custard cream is ready, pour it into a mould, filling it ¾ full. Bake in a bain-marie in the oven for about 10 minutes at 170°. Cool in the refrigerator, and then freeze.
Instructions for making pistachio crumble
Mix all the dry ingredients together in a bowl, and work in the butter.
Roll out onto an oven sheet covered with ovenproof paper and bake at 170° for 14 minutes.
Stir all the crumble mixture and bake for another 5 minutes. Repeat until completely cooked. Cool at room temperature.
Whip to make a soft cream. Spread over the custard creams, still in their moulds. Refrigerate.
Assembly
Remove crema catalana from moulds. Brush surface with 90° alcohol and sprinkle with cane sugar. Caramel with a torch.
Refrigerate for about 2 hours before serving. Turn out onto serving plates, pour a few drops of alcohol over each, and serve flaming.
