L’histoire de la cr\u00e8me catalane remonte au Moyen \u00c2ge, avec des premi\u00e8res mentions dans le \u00ab\u00a0Llibre de Sent Sov\u00ed\u00a0\u00bb, un recueil de cuisine catalane du XIVe si\u00e8cle. Ce dessert, originaire de Catalogne dans le nord-est de l\u2019Espagne, \u00e9tait traditionnellement servi le 19 mars, jour de la f\u00eate de la Saint-Joseph (f\u00eate des p\u00e8res en Espagne), p\u00e9riode \u00e0 laquelle les poules recommen\u00e7aient \u00e0 pondre abondamment apr\u00e8s l’hiver, fournissant ainsi les \u0153ufs n\u00e9cessaires \u00e0 sa confection. La cr\u00e8me catalane, aussi appel\u00e9e \u00ab\u00a0crema quemada\u00a0\u00bb ou \u00ab\u00a0crema de Sant Josep\u00a0\u00bb, est une cr\u00e8me p\u00e2tissi\u00e8re parfum\u00e9e \u00e0 la cannelle et au zeste d\u2019agrumes (citron ou orange), recouverte d\u2019une fine couche de sucre caram\u00e9lis\u00e9 au moment de servir.<\/p>\n\n\n\n
La recette a probablement \u00e9t\u00e9 influenc\u00e9e par des traditions culinaires arabes pr\u00e9sentes en Espagne jusqu’en 1492, ce qui explique l\u2019emploi d\u2019\u00e9pices comme la cannelle. Bien que la paternit\u00e9 de ce type de dessert soit disput\u00e9e entre la France, l\u2019Angleterre et l\u2019Espagne, les documents historiques penchent en faveur d\u2019une origine catalane, faisant de la cr\u00e8me catalane un symbole fort de l\u2019identit\u00e9 culinaire de la r\u00e9gion.<\/p>\n\n\n\n
Aujourd\u2019hui, la cr\u00e8me catalane est reconnue comme l’une des sp\u00e9cialit\u00e9s embl\u00e9matiques de la cuisine espagnole, appr\u00e9ci\u00e9e pour son contraste entre la douceur onctueuse de la cr\u00e8me et le croquant du caramel. Ce dessert a aussi inspir\u00e9 la cr\u00e8me br\u00fbl\u00e9e fran\u00e7aise, une version un peu diff\u00e9rente apparue au XVIIe si\u00e8cle dans les cuisines royales fran\u00e7aises.<\/p>\n\n\n
L’histoire de la cr\u00e8me catalane remonte au Moyen \u00c2ge, avec des premi\u00e8res mentions dans le […]<\/p>\n","protected":false},"author":1,"featured_media":1516,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[239,582],"tags":[86,585,218,217,587,83,153,151,584,224,586,84,85,583,81],"class_list":["post-1515","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cremes","category-espagne","tag-cooking","tag-cremaquemada","tag-creme","tag-cremebrulee-2","tag-cremecatalane","tag-cuisine","tag-cuisineasiatique","tag-cuisinedumonde","tag-cuisinespagnole","tag-foodhack","tag-lechequemada","tag-recette","tag-recipe","tag-spanishfood","tag-worldfood"],"_links":{"self":[{"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/posts\/1515","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1515"}],"version-history":[{"count":4,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/posts\/1515\/revisions"}],"predecessor-version":[{"id":1545,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/posts\/1515\/revisions\/1545"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/media\/1516"}],"wp:attachment":[{"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1515"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1515"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1515"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}