Well, neither the French creme brulee nor the Catalan crema are the first. It seems that all of them are traced from an ancient English recipe that was derived in turn from the custard that was prepared in ancient Rome. The first mention of Catalan cream (with the name 'crema cremada', that is, 'burnt custard') appears in the Llibre del Sent Soví, a recipe book written in Valencian from the 14th century, while the French appears much later, in a recipe book of the 17th century. All of them nevertheless use sugar, despite the fact that in those times it was a luxury item that the Arabs introduced to the Iberian peninsula from the 8th century. Recipes similar to burnt cream are present in many European and American countries.
The recipe for Catalan cream has changed little over time, although at present it is preferred to use cornstarch instead of starch to thicken it, something that in ancient times was not possible since cornstarch came from corn, which at that time was only it was cultivated in America. Although the starch is still available, diluting it is more complicated than using cornstarch, which is why it has been cornered.
All the existing types of burnt cream are made up of eggs - some only yolks, others complete - that curdle in the fire or in the oven - in the French case in a bain-marie - to finally cover it with sugar that hardens by burning it with a hot shovel or more modernly with a kitchen torch. The grace is to break that layer of solid sugar to access the cream that it covers.
INGREDIENTS (4 people):
Half a liter (2 cups and a half) of milk
100 grams (3.5 oz) of sugar
4 egg yolks
20 grams (0.7 oz) of cornstarch
1 cinnamon stick
1 lemon peel (without the bitter white part)
For the caramelized top layer:
80 grams (2.8 oz) of granulated white sugar.
In a saucepan over medium heat we incorporate the milk with the cinnamon stick and the lemon peel. When it begins to boil, remove from the heat, removing the flavorings. We dissolve the cornstarch in it.
In a bowl, add the egg yolks and sugar (100 grams / 3.5 oz) and beat with the rods until it foams.
Gradually pour the milk with cornstarch over the beaten yolks, continuing to beat with the rods. We bring the casserole back to medium heat and stir without stopping until it thickens.
The usual thing is to pour the cream in four small flat clay pots and let cool at room temperature. At that time we incorporate the granulated sugar over the surface and burn it with a red iron shovel, a kitchen blowtorch or simply a metal spoon that we have heated on the fire.
A delicious crema that you will never forget.