Desserts
The one dessert you'll be offered everywhere in Catalunya is Crema Catalana . It rounds off a meal impressively if you make it at home; the only tricky part is caramelizing the sugar topping. Crema Catalana 2 cups milk Peel of half a lemon 1 cinnamon stick 4 egg yolks 7 tablespoons sugar 1 tablespoon cornflour/cornstarch Simmer the milk with the lemon peel and cinnamon stick for a few minutes, then take out the lemon and cinnamon from the pot. Beat the egg yolks and half the sugar together, beat in the cornflour/cornstarch, too, and then add the beaten egg mixture slowly into the milk and continue to simmer. Stir constantly until thick and smooth, taking care not to let the mixture boil, and then pour into a wide, shallow serving dish. Let the mixture cool and then put in the fridge. When you want to serve it, sprinkle the rest of the sugar evenly over the custard so that it forms a thick layer on the top. To caramelize the sugar topping, heat a wide knife or metal spatula and press down on the sugar until it goes brown and crunchy. Repeat this over the whole top of the dessert, wiping the knife/spatula clean and reheating it every time. Orxata Orxata ( horchata in Castilian) is a typical Catalan/Valencian drink that you might like to serve with dessert if you can find tiger nuts. Incidentally, they're not nuts at all, but tubers. Cover the tiger nuts in hot water and soak overnight. Liquidize the nuts and the liquid in a food processor. Chill, and serve with ice cubes and sugar
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" Pamplona/BarcelonaRod says "Hi I just would like some advice on barcelona and pamplona on where to go and things I should'nt leave there without going to. Thanks My e-mail is rigochevere@yahoo.com"
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