La Llavor dels Origens offers four gastronomic spaces in the heart of Barcelona and their aim is to take their patrons on a 'culinary and cultural journey through the different parts of Catalonia, without leaving the city'. Hence, their concept is simple - to provide a 'restaurant-bar, take-away food, shop and bakery where one can find authentic products used in Catalonia cooking'.

The restaurant spaces offer a dining area where you can taste traditional dishes from all over Catalonia and learn about the history of their origins through an extensive menu-magazine with descriptions and pictures of all their dishes, wines and desserts. The menu-magazine is printed in Castilian, Catalan, French and English and the staff at Origens are more than happy to give you a copy to take home to read at your leisure.

As well as the restaurant, Origens also provide their patrons with a speciality food store where you can readily buy all the products on offer in their restaurants and other wonderful artisan products from Catalonia. In doing so, Origens aspire to evoke the 'tradition of the old cellars, so alive historically in villages and neighbourhoods in our towns, where at affordable prices, and at ease you can buy, eat and get to know our tradition'.

Well one tradition I was determined to experience was Crema Catalana. And, at the risk of sounding like a broken record - this particular Crema Catalana has got to be the best one I have ever had! You're absolutely free to disagree with me on this one, and as a result we will probably have to part our different ways, but I'm standing my ground here - this Crema Catalana was exceptional!




It was luscious and creamy with just a hint of cinnamon and the perfect amount of citrus - all the things a Crema Catalana should be. Again I found myself leaping to my feet shortly after finishing my dessert and asked the nearest waitress if 'she would be so kind as to jot down the recipe for me? You'll be pleased to know I was successful and so the recipe below is the one that is used at La Llavor dels Origens in Barcelona!
 

Crema Catalana

Recipe source: La Llavor dels Origens , Barcelona

Crema Catalana is one of the most characteristic desserts found in the Catalonia kitchen. It's typical to eat it in Catalonia on the feast day of San José. Apparently the convent of Santa Clara is famous for making the best ones. I did not have the pleasure of sampling the Crema Catalana from the convent of Santa Clara, but can I say, the Crema Catalana on offer at Origens are worth their weight in gold!


Ingredients

1 litre of organic milk

 8 organic egg yolks
 
200g caster sugar
 
40g corn flour
 
½ cinnamon stick
 
One lemon peel
 
One orange peel
 
Sugar for burning




 
Method

1. Place the milk, citrus peels and the cinnamon stick in a saucepan and bring to the boil. Remove from the heat and allow the milk to stand for half an hour to allow the flavours to infuse. After half an hour or so strain the milk.

2. Mix the egg yolks with the sugar until they are pale and creamy. Dilute the corn flour with a little cold milk and add to the egg-sugar mixture. Add the egg-sugar mixture slowly to the strained milk and stir carefully until well combined.

3. Over a low heat, bring the mixture slowly back up to the boil and cook it carefully, so to prevent the edges from burning. Strain the mixture again and then evenly pour it into shallow terracotta cazuelas. Once they are cool place them in the refrigerator overnight.

4. When you are ready to serve, remove from the fridge and heat the iron. Sprinkle a little sugar over each crema and use the iron to burn the sugar. If you don't have a branding iron a domestic blowtorch will do. This mixture will yield approximately 8-10 individual creams.