Hi folks, I got another recipe in remembrance of my time in Barcelona for you. This is the last one though; the next weeks will fully be dedicated to fall again.
After learning how to make Spanish tortilla and arroz negro, it is now time for crema catalana. What better way to honor Catalonia?

Crema Catalana is similar to Créme Brulée, the only difference is that the Catalans are a bit lazier and use corn starch instead of putting it in the oven for hours. All you need for this dessert is milk, eggs, sugar and lemon zest. It is easily prepared, which is great if you are hosting a dinner party. All you need to do is prepare the dessert in the morning, let it rest in the fridge and then you can surprise your guests with a perfect dessert at the end of the evening.
As in my previous post, I have some suggestions for some background music for you. This song was shown to me by a friend and think it is absolutely beautiful.

Serves 4:
500 ml milk
2 tbsp. corn strach
4 egg yolks
125 g sugar
½ tbsp. lemon zest
1) Mix corn starch with 6 tbsp. of milk. Heat the rest of the milk on the stove until it is cooking. Set aside. In another bowl, mix egg yolks with sugar until the mixture is white and fluffy and the sugar has dissolved. Carefully add the milk to the mixture before adding corn starch and lemon zest.
2) Pour the mixture into a pot and heat again. Careful, don´t let it boil, otherwise the eggs will curdle. After a while you will notice that the cream is getting thicker. It should get the consistency of a custard. Once that happens, pour the cream into little forms and let cool.
3) Before serving, sprinkle some sugar on top of each cream and caramelize it.