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20 mins
6 people
Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.
Twitter: @bascofinefoods
Instagram: @mrbasco
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Hola! My name is Javier De La Hormaza, a Basque born, adopted Yorkshire man, trained chef but lifetime cook, lover of food without gels or froths, hospitality professional turned food importer. Hope you enjoy my blog!
If you think crema catalana is a cheap copy of a crème brûlée, think again. The first known recipe for crema catalana (Catalan cream) or crema cremada (burnt cream) appears in a Catalan cookbook around the 14th century, that is three centuries before recipes for the French crème brûlée started to appear. The recipe included a custard cream, over which sugar was poured and subsequently burnt with a hot iron rod, creating the characteristic burnt crust. There are also some clear differences between a crema catalana and a crème brûlée; the French tend to use vanilla flavoured cream, while the Catalan do so with milk, cinnamon and lemon and orange zest.