Surely there is no cafeteria or restaurant in the Valencian Community that does not have cremaet coffee, the legend of esmorzaret, among its protagonists, and this coffee is much more than a simple carajillo and is more than a way of understanding coffee.
Also called cremat rom, although it is curious because the recipe has evolved and has stopped having rum to have brandy in most cases, the cremaet is none other than the translation of ‘quemadito’ into Valencian.
It is so called because the brandy must be flambéed over a mixture of cinnamon, sugar and lemon, and then added to the base espresso coffee without altering the colors of the mixture, that is, we should see three colors: the brandy below, the coffee in the middle and the foam above.
Needless to say, despite seeming like a recipe that has no science, making a cremaet in conditions is not so simple and we are waiting for you to tell us if you manage to emulate this Valencian recipe at home.
In a espresso cup or short glasswe put the dessert spoon of sugar, a strip of lemon peel, cinnamon and coffee beans.
In a saucepan we bring to the point just before boiling 100 milliliters of brandy. We deposit the brandy on the mixture of sugar, cinnamon, and lemon.
We burn the alcohol flambéing it and we make the espresso coffee on the mixture. We serve hot and without milk.
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With what to accompany the café cremaet
It is not a coffee for after lunch nor is it a coffee for breakfast, but it is the coffee that finishes off the esmorzaret, the typical Valencian mid-morning lunchsimilar to the Basque hamaiketako, so the normal thing is to end up eating a sandwich and tasting the cremaet and start working again.
In DAP | Cremaet, the carajillo “with garnish” with which the Valencians crown their esmorzaret
In DAP | Neither brunch nor lunch, esmorzaret! This is the mythical Valencian lunch only for the brave