World Cuisine Wednesday

By 1800FlyEurope in Destination Highlights, World Cuisine Wednesdays | on February 16th, 2011

This morning as I was contemplating today’s blog, my boss came up to me and asked what I planned on writing.¬† I was about to answer that I wasn‚Äôt quite sure, but as my mouth opened, I remembered that he is taking a trip Barcelona next week. Instead of saying, “I don’t know yet.” I asked about his upcoming vacation (while secretly wishing it was me getting ready to take a winter break somewhere warm).

His trip will be a short one, and the plan is to see as much as possible in just a few days.  The itinerary includes Las Ramblas – a tourist hotspot, complete with market stalls, old bookstores, gift shops and a myriad of entertainment from street performers to palm readers.  A few streets over is the Gothic Quarter (Barri Gòtic).  This former ancient Roman village is now a peaceful area chock full piazzas, cafés and beautiful 14th century architecture.  Other tentative destinations on the schedule are the Picasso Museum, La Sagrada Familia and Art Montfalcon (Barcelona’s largest souvenir shop).

Today, as a Bon Voyage to The Boss, I will give you an easy and delicious way to make Crema Catalana, a classic Spanish dessert.  Crema Catalana is the Catalonia region’s version of crème brulée.  It is a rich and delicious custard,  flavored with lemon or orange zest and cinnamon.

Crema Catalana

  • 3 ¬Ω c and 1 cup whole milk
  • 7 egg yolks
  • 3 tbsp cornstarch
  • Rind of ¬Ω lemon (or orange if you prefer)
  • 1 1/3 c sugar
  • 1 cinnamon stick

In a large saucepan, bring 3½ milk, lemon rind and cinnamon to a gentle boil. Reduce heat and simmer for 5 minutes.  Remove lemon rind and cinnamon stick, set aside.

In a separate bowl, whisk egg yolks, cornstarch and remaining milk until creamy.

Over medium heat, add egg mixture and 2/3 cup sugar into the saucepan of heated milk, stir until thickened. Do NOT boil.

Immediately pour mixture into six heatproof dessert cups (crème brulée cups work well).

When custard has cooled down to room temperature, top the surface of each with the remaining sugar.

Place serving dishes under hot broiler to caramelize the sugar topping, just until the surface is a light, even brown.  Chill for a few hours prior to serving.

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Written by 1800FlyEurope

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