Crema Catalana

Creamy, with a crispy topping. Crema Catalana, or the Spanish version of crème brûlée, is one of our favorite desserts.

For hundreds of years, this dessert has been prepared primarily, but not exclusively, for Saint Joseph’s Day on 19 March. At the beginning of the 20th century, a famous French chef neglected to mention in his cookbook where he had first eaten his crème brûlée. That is why this dessert now has two names.

Whisk the egg yolks and 150 grams of the sugar in a saucepan until frothy. Then add the cornstarch, grated lemon or orange zest and the whole cinnamon stick, and pour in the milk. Heat the mixture over medium heat, stirring constantly, until the cream begins to thicken.

Then remove the cinnamon stick and divide the cream among four (ovenproof earthenware) dishes. Place them in the refrigerator for about 4 to 5 hours to cool. Before serving, divide the remaining 50 grams of sugar among the four dishes and melt it with a small blowtorch until brown and crispy.

Recipes from Barcelona
Stephan Mitsch
Good Cook B.V.
€24,95