Well, it is not that we live on consuming desserts only, in fact I almost live only on strawberries meanwhile for 2 weeks, but I had some leftover egg yolks. Considering the warm weather I did not like the idea of making a mayonnaise so I needed a dessert. For years I have been searching for false acacia or maybe it is better known under the name black locust tree, and finally this summer I have found one! Black locust has such an amazing fragrance that I felt I have to hold it captive, therefore I prepared some candied blossoms, some flavoured sugar and syrup. And those candied blossoms were just the perfect decoration for my crema catalana.
Crema catalana is a Spanish dessert, that is traditionally served on the 19th of March for the honor of Saint Joseph. There is a dispute between Spain and France about the question which came first: crema catalana or crème brûlée? Both seem to believe that the other has stolen it and changed the name. Though both creams seem to be identical cosidering the crunchy burnt caramel topping, there are indeed a couple of differences. Crema catalana is usually flavoured with lemon and/or orange zest and cinnamon and it also may be prepared without cream, only with milk. The other main difference is that crema catalan is prepared on the stove with addition of strach, while crème brûlée is baked in the oven and there is no addition of starch. Considering the hot weather I decided to go for the Spanish version this time and it was just perfectly light and fragant!
500 ml milk
zest of 1 lemon
100 g false acacia flavoured sugar
2 tablespoons false acacia syrup
4 egg yolks
20 g cornstarch
Bring mik over low heat with 3/4 of the sugar and the lemon zest to the boil. Whisk egg yolks with the rest of the sugar until pale and creamy, stir in starch and syrup. As soon as the milk is boiling pour it over the egg yolk mixture through a sieve, while stirring constantly. Then put the mixture back on the stove and warm it until it has just reached the boiling pont, but do not let it boil! Remove and pour it into forms, and once it has cooled down put it to the fridge for at least 2 hours. Before serving sprinkle it with icing sugar and caramelise.