Milk, sugar, Catalan cream (liquid sugar, glucose syrup, egg yolk, skimmed milk powder, flavorings, natural lemon flavor, gelling agent: pectin, colorings: tartrazine, quinoline yellow), cream of cream (cream, milk, carob seed flour, guaar seed flour, dextrose, mono and diglycerides of fatty acids, flavorings), cream, wild berry jam (semi-dried berries, sugar, raspberries, blackberries, blueberries, glucose syrup , water, acidifier: citric acid, malic acid, thickener: pectin, natural color: elderberry, anthocyanins, natural flavor, preservative: potassium sorbate), crunchy granules (sugar, toasted hazelnuts, natural flavorings, starch).
Milk, eggs, hazelnuts.
Catalan cream is a typical dessert of Catalonia, and presents itself as a soft and creamy base topped with a crunchy caramelized sugar film. Traditionally in the area of origin it is served on the day of St. Joseph. Catalan cream is sometimes referred to as the ancestor of crème brulèe, even if, unlike this, it is not cooked in a bain-marie. Following this dispute, many regions claim the authorship of the original recipe. Catalan cream is made with milk, eggs (just the egg yolks), granulated sugar, and aromas (lemon and cinnamon). It is prepared on the stove, cooled, and, before being served, is heated in its upper part so that the sugar can caramelize and create a sweet and crisp pastry. This process is carried out by blazing directly or using a special cremar iron, a cast iron disc with a long handle previously heated over the fire.