Heat over medium-high heat, stirring constantly to prevent scorching, until the milk is just on the bring of boiling. Pour the milk and cream in a small stock pot and add the orange and lemon peel, vanilla bean or vanilla paste, and cinnamon stick. It’s flavor gets even better the next day so you if you can handle the wait we highly recommend it because it’s well worth it. One of our favorites is the picturesque medieval village of Besalu, just north of Barcelona, which features a striking 12th-century Romanesque bridge, arcaded streets, an early 10th century church, Jewish bath and synagogue.Ĭrema Catalana is enjoyed throughout the year in Catalonia but is also traditionally served on Saint Joseph’s Day on March 19th and is thus also sometimes called Crema de Sant Josep after Saint Joseph the husband of the Virgin Mary.Ĭrema Catalana is very easy to make, it only takes some patience as you have to wait a few hours for it to chill and set. Catalonia also boasts a number of quaint and charming villages. Among Europe’s oldest desserts, Catalan Cream dates back to at least the 14th century, the first time it appeared in print in the cookbook Llibre de Sent Soví, whereas the earliest known recipe for crème brûlée didn’t appear until 1691 in Cuisinier Royal et Bourgeois.Īs its name suggests, Catalan cream hails from Catalonia, the northeastern province of Spain, home to beach resorts, the Pyrenees Mountains and of course Barcelona. While crème brûlée has become the more widely known of the two versions and the invention of the famous burnt custard is commonly attributed to France, the credit actually goes to Spain. Some also describe crème brûlée as having a “greasier” texture whereas Catalan cream is lighter and more delicate. Whereas crème brûlée is thickened with the whole egg, Catalan cream uses the egg yolk only resulting in an even richer, creamier and slightly less firm texture. Crème brûlée is flavored with vanilla while Catalan cream is made with both vanilla and also flavored with orange and/or lemon and a hint of cinnamon.Ĭrème brûlée is made with all cream while Catalan cream is made with milk or sometimes a combination of both (but more milk than cream). Known as crema catalana or crema cremada (“burnt cream”), Catalan Cream is very similar to the French crème brûlée but there are some distinct differences. The process involves making a thickened vanilla custard, pouring it into ramekins and letting it cool and firm up, and then pouring sugar over the top and either burning it with a hot iron rod or a kitchen torch to form a burnt sugar crust.
If you’re searching for an elegant yet super easy-to-make dessert that will guaranteed impress your dinner guests, you will love this Crema Catalana recipe! One of Europe’s oldest desserts, Spain’s famous burnt custard dessert known as Crema Catalana (Catalan Cream) is flavored with orange, lemon and a hint of cinnamon and has an irresistibly creamy texture and caramelized sugar topping! We’re confident you’re going to absolutely love it!
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