Mentolic Crema Catalana

Introduction

Crema Catalana is a beloved dessert originating from Catalonia, Spain. Often compared to France's Crème brûlée, this creamy custard is traditionally flavored with citrus and cinnamon. Our version, Mentolic Crema Catalana, adds a refreshing twist with mint, elevating its flavors to new heights. Ideal for any celebratory occasion, this dish is not only rich in taste but also carries a history as vibrant as its flavor.

History

The earliest references to Crema Catalana date back to the 14th century in Catalan cookbooks. It was initially made to celebrate Saint Joseph’s Day on March 19th, giving it the colloquial name "Crema de Sant Josep." Over time, it became a year-round treat enjoyed well beyond Catalonia's borders. The significant difference between Crema Catalana and Crème brûlée lies in the former's unique flavor profile infused with citrus, which we further enhance with mint in Mentolic Crema Catalana.

Ingredients

1. Milk - 500 ml
2. Fresh Mint Leaves - A handful
3. Lemon Zest - From one lemon
4. Orange Zest - From half an orange
5. Cinnamon Stick - 1
6. Vanilla Extract - 1 teaspoon
7. Egg Yolks - 5 large
8. Granulated Sugar - 150g
9. Cornstarch - 20g
10. Sugar (for caramelizing) - As required

Preparation

Infusing the Milk

Start by pouring the milk into a saucepan and adding the mint leaves, lemon zest, orange zest, and the cinnamon stick. Heat gently over medium flame until it just begins to boil, then reduce the heat to low and let it simmer for 5-7 minutes. This process infuses the milk with the minty, citrus aroma that's characteristic of Mentolic Crema Catalana. Once infused, strain the mixture and discard the solid ingredients, leaving only the infused milk, which should be slightly greenish from the mint.

Cream Base

In a large bowl, whisk together the egg yolks and sugar until they form a pale, thick mixture. This will ensure a smooth and creamy texture in the finished crema. Gradually add the cornstarch, whisking constantly to avoid lumps.

Combining Mixtures

Slowly pour the strained, infused milk into the egg mixture, whisking continuously to combine. This step is crucial as it tempers the eggs, preventing them from curdling. Add the vanilla extract and stir until well combined.

Cooking Process

Thickening the Custard

Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon. The custard will gradually thicken. It's ready when it coats the back of the spoon. Be patient as this may take about 10-15 minutes. Avoid the temptation to increase the heat to speed up the process, as this can result in a grainy texture.

Setting the Custard

Once thickened, pour the custard into individual ramekins or shallow dishes. Allow them to cool to room temperature, then refrigerate for at least 4 hours, or overnight if possible. This chilling period is crucial for the flavors to meld and the custard to set properly.

Caramelizing the Sugar

Before serving, sprinkle a thin layer of sugar evenly over the top of each custard. Use a kitchen torch to caramelize the sugar until it forms a golden, crispy crust. This contrasts beautifully with the creamy texture below. For an alternative method, you can place the dishes under a hot grill, but be sure to watch closely to prevent burning.

Serving Suggestions

Mentolic Crema Catalana is best enjoyed slightly chilled to enhance the refreshing minty flavor. Serve as a standalone dessert or alongside fresh fruit for added freshness. The crack of caramelized sugar combined with the creamy custard creates a delightful texture contrast that is sure to impress.

Conclusion

Mentolic Crema Catalana is not just a dessert; it’s an experience steeped in tradition with a modern, minty twist. Whether you serve it at a family gathering or a formal dinner, this dessert is bound to captivate your guests, making any occasion special. Enjoy this delightful treat and celebrate the legacy of Catalan cuisine with each spoonful.