Hello. Um, my name’s Grace and today I’m going to be making a traditional Spanish dessert called um, crema catalina. My recipe is going to be from Jamie Oliver’s website. This dessert is very similar to a traditional creme brulee. For the historical context of this dessert, it originates in Catalina, Spain, which I believe is in the northern part of Spain and it dates back to the 14th century. It was one of the first custard desserts to exist in Europe. Um, and it’s one of the oldest documented. Um, it first appeared in medieval Catalan cookbooks and is the cornerstone of Catalan cuisine. It’s traditionally eated on St. Joseph’s Day which is March March 19th and it became closely um tied to the identity of Catholic festivities. The only difference between this dessert and a normal creme brulee is that it is made with milk instead of cream which I will be doing um in the following video. Um and also it is flavored with lemon zest and cinnamon rather than just vanilla which is a creme brulee. The first thing that I’m going to do is zest the orange and the lemon zest inside of this small grater. There should be about a tablespoon of each. Now, we’re going to be moving to the saucepan. So, first in the saucepan, what we’re going to be putting in is the whole milk. And we’re going to put in 500 milliliters. And then after that, we’re going to put the orange and the lemon zest into it with the cinnamon stick. And then we are going to add some of the vanilla. And then bring that to a boil. Going to let this boil and then as soon as it starts boiling we’re going to remove the heat and let it infused. for 15 minutes. While that is boiling, we are going to whisk together the seven egg yolks and the sugar and the corn flour. So, now that we have the seven egg yolks inside of a bowl, we’re going to just whisk this and then slowly add in the 95 g of sugar. Now that the milk’s been brought to a boil, I’m going to turn off the heat and then let set a 15 timer to let the zest simmer. What do you think? Is this okay? No. No. Gosh, here we are. First question. Why did I choose this dish? I chose this dish because ever since I was young, I really enjoyed creme brules. I thought they were one of my favorite desserts. And I thought it was fascinating that they had a similar dessert. However, it was more um varied because they had things like lemon zest and orange zest in it. And I thought it would be really interesting to try and recreate that. For my dish, I did do the grocery shopping. In fact, most of my ingredients I had already had at home. However, except I will say the recipe that I used needed a vanilla pod, but we didn’t have access to those. So instead I used vanilla extract and I wonder if that is more of a um Spanish ingredient in the dishes. Um but everything else was pretty much easily access in the creation of making my dish. I found it very easy to follow the instructions. I did think that the instructions were quite vague and if I didn’t have my mom there to kind of guide me through it, it would have been a lot more difficult because there were some steps where you would just have to know that just from experience such as when I was mixing when I took it out to eventually put the custard into the small containers. Uh I didn’t know that I had to continue mixing so that it wouldn’t clump up. Um but everything else was pretty much easy. I did have to search up how to zest oranges and lemons because I haven’t used that in a lot of the recipes that I’ve done before. And I do also wonder if that is more of a Spanish cultural thing using um zests for different fruit. I personally found the dish very delicious. Um it was definitely different to anything that I’ve ever really tried and you could really taste the lemon and orange zest and it did make a difference. Um however, I will say I would love to try this being professionally made in Spain because obviously I am not I’ve made mistakes when making it and I think that it would probably be a lot more professional if I ordered it from someone um from a restaurant or something as a dessert. And I wonder if that would make it taste even better. Um, yeah.
Dining and Cooking