Cook this
The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
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II
Description
Crema catalana — the Spanish equivalent of crème brûlée (with the specific claim that it predates the French version by centuries) — uses milk rather than cream and is thickened with cornstarch in addition to egg yolks. The result is a slightly less rich but more delicate custard with the characteristic lemon and cinnamon aromatics of the Catalan tradition.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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