Cremat
Rum flambéed with sugar, cinnamon, lemon peel and coffee, prepared in an earthenware pot while habaneras are sung in Calella de Palafrugell.
Ingredients
- 500 ml rum
- 150 g sugar
- 1 cinnamon stick
- Peel of 1 lemon
- A few coffee beans
How to make it at home
- Put the rum, sugar, cinnamon, lemon peel and coffee in a wide earthenware pot.
- Warm a ladleful of rum slightly, carefully set it alight and pour it, flaming, into the pot.
- Stir with the ladle while it burns, lifting the rum so the alcohol burns off.
- When the flame dies down and the rum has caramelised, put it out by covering the pot and serve in earthenware cups.
The trick: Do it outdoors and away from anything that could catch fire.