Flam de Mató
Introduction to Flam de Mató
Flam de Mató is a traditional dessert from Catalonia, Spain, deeply rooted in the region's culinary history. This simple yet delightful dish combines creamy mató cheese with caramelized sugar to create a rich and sweet custard dessert. Often served at Catalan family gatherings and celebrations, Flam de Mató reflects the blend of rustic simplicity and comfort found in Catalan cuisine.
The origins of this dessert can be traced back centuries, with the mató cheese itself being produced by shepherds in the Catalan Pyrenees. Mató is a fresh cheese, similar to ricotta or cottage cheese, that has been part of the Catalonian diet for generations. When paired with caramel, it transforms into a luxurious treat that is both nostalgic and indulgent.
Ingredients
- Mató cheese - 250g
- Fresh eggs - 4 large
- Sugar - 150g for the custard
- Vanilla extract - 1 teaspoon
- Whole milk - 500ml
- Additional sugar - 100g for caramel
- Pinch of salt
Preparation
To start creating the Flam de Mató, gather all of your ingredients and ensure your workspace is clean and organized. The process involves making a sugar caramel that will line the ramekins and then preparing the mató custard. Let’s go through each step to bring out the wonderful flavors and textures of this delightful Catalonian dessert.
Making the Caramel
- Begin by placing the 100g of sugar in a small saucepan over medium heat.
- Allow the sugar to melt gently without stirring, just swirling the pan occasionally, until it turns a deep amber color.
- Once the caramel is ready, quickly pour it into the base of your ramekins, tilting them to coat the bottom evenly. Be cautious, as the caramel will be very hot.
- Set the caramel-coated ramekins aside to cool and harden.
Preparing the Custard
- In a mixing bowl, beat the eggs together with the 150g of sugar and a pinch of salt until you have a light and thick mixture.
- Gently whisk in the vanilla extract and mató cheese until smooth.
- In a separate saucepan, warm the whole milk over medium heat until it just begins to simmer.
- Slowly pour the milk into the egg mixture while constantly stirring to prevent the eggs from curdling.
Cooking Process
Once your caramel and custard are ready, it’s time to combine them and begin the cooking process, resulting in the creamy Flam de Mató texture.
- Preheat your oven to 160°C (320°F).
- Pour the prepared custard evenly over the caramel-layered ramekins.
- Place the ramekins in a large baking dish, and fill the dish with hot water to create a bain-marie (water bath), filling until halfway up the sides of the ramekins.
- Carefully transfer the dish to the oven and bake for 45 to 50 minutes, until the custard is set but still slightly wobbly in the center. Use a cooking timer to manage this step accurately.
How to Serve and Enjoy Flam de Mató
After baking, remove the ramekins from the water bath and allow them to cool to room temperature. Then, chill them in the refrigerator for at least 2 hours, or until thoroughly set.
- To serve, run a knife along the edge of the custard to loosen it from the sides of the ramekin.
- Place a serving plate over the top of the ramekin, invert it, and gently release the Flam de Mató from its mold. The caramel will create a sauce on top when unmolded.
- Garnish with fresh fruits or nuts if desired, and enjoy this Catalan classic cold.
Whether relishing this dessert after a sumptuous meal or as a comforting snack, Flam de Mató transports you to the heart of Catalonia with each creamy, sweet spoonful.
Conclusion
Flam de Mató is more than just a dessert; it is a taste of Catalonian culture and tradition brought to life through simple, quality ingredients. By taking the time to prepare and enjoy Flam de Mató, you are honoring a time-honored culinary heritage and indulging in a truly peaceful gastronomic experience.
We hope you enjoy making and relishing this unique and flavorful dessert, bringing a piece of Spain into your kitchen.