Crema Andorrana
Andorra's crème brûlée cousin: a cinnamon-lemon custard with the same caramel glass — crema catalana's mountain sibling, served in clay cazuelas. Ingredients: milk, egg yolks, sugar, cornstarch, cinnamon stick, lemon peel, sugar for the crust.
What it is
Andorra's crème brûlée cousin: a cinnamon-lemon custard with the same caramel glass — crema catalana's mountain sibling, served in clay cazuelas. Ingredients: milk, egg yolks, sugar, cornstarch, cinnamon stick, lemon peel, sugar for the crust. Recipe: 1) Infuse milk with cinnamon and lemon. 2) Whisk yolks with sugar and starch; combine; thicken gently. 3) Chill in cazuelas. 4) Dust with sugar; burn with a hot iron or torch. Serve: the crust cracked at the table, ideally after escudella. Flavor: citrus-cinnamon custard under bitter caramel. History: crema is documented in Catalan cookbooks since the 1700s (the Llibre de Sent Soví tradition); Andorra's kitchens serve it as the national sweet. See also: Escudella, Trinxat.
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