![\"IMG_20150326_120240\"](\"https:\/\/lacasalforno.com\/wp-content\/uploads\/2015\/03\/img_20150326_120240.jpg\")
<\/a><\/p>\nThe earliest known reference comes from France, although, some say that its origins are english (Cr\u00e8me anglaise), and others think that is just the adaptation of the Spanish Crema Catalana.<\/p>\n
In any case, regardless of its origins, I hope you are already thinking about trying to make it at home. I think it\u00b4s a nice dessert for a fancy dinner; elegant, simple and sooo delicious.<\/p>\n Here I tell you the way I made it:<\/p>\n Ingredients (4-6 persons)<\/p>\n For the base dough: (I made a base and filled it with the cream, but if you want to save time, you can do it as well without and just pour the cream in the molds)<\/p>\n 150 g flour<\/p>\n 25 g of cane sugar<\/p>\n 125 g of butter<\/p>\n 1 teaspoon of water<\/p>\n For the filling<\/span>:<\/p>\n 4 egg yolks<\/p>\n 50 g of cane sugar<\/p>\n 400 ml of cream<\/p>\n 1 teaspoon of vanilla extract<\/p>\n Brown sugar for dusting on top<\/p>\n To make the base, start mixing the flour and sugar, then add the butter and knead with your hands, add the water and continue kneading until you get an elastic dough. Make a ball, wrap the dough in film paper and put it in the fridge for 30 minutes.<\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n