Like Creme Brulee, Crema Catalana is a classic custard but made “the Spanish way” – with milk instead of cream, less sugar and flavored with a cinnamon stick and lemon or orange peel. It is a simple dessert made with milk and eggs, covered with a layer of crusty burnt sugar. What is Crema Catalana? The “wow” factor of this traditional Spanish recipe is the hard caramel on top that creates a crunchy texture that contrasts the velvety custard. Traditionally it's a thick sweet cream, with hints of cinnamon and citrus, that is topped with a coating of caramelized sugar. “Crema Catalana” or “crema tostada” is basically a custard cream infused with orange and cinnamon flavor. The Crema Catalana origin comes from different theories and legends. https://honestcooking.com/spanish-creme-brulee-crema-catalana In Catalan cuisine, crema catalana ("Catalan cream") or crema cremada ("Burnt cream"), is a dish that is similar to a crème brûlée; the desserts have been called "virtually identical". Crema Catalana and crème brûlée: Crema Catalana is a typical custard dessert from Catalonia. Crema Catalana. It is also one of the oldest European desserts. Crema Catalana is the Spanish version of creme brulee. Crema Catalana. Made with milk and egg yolks, with orange and lemon undertones. Crema Catalana is an authentic Spanish dessert, originally from Catalunya, but it’s served across the country and around the world. Crema Catalana is a popular Spanish dessert made by baking a custard consisting of milk, cornstarch, and eggs in an oven. On one side, it is said that the nuns of a convent where preparing a flan for the visit of an important bishop, but this one turned to be liquid, so the nuns pour some sugar to it and left the spoons ready like … Crema 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. Origin: Catalonia Crema Catalana-Catalan cream- is also known as crema quemada (burnt cream) or Crema San Joseph (Saint Joseph).It was originally consumed in Catalonia and it is this region's most typical dessert, and then it spread in all of Spain. The Classic Crema Catalana Recipe. Crema catalana is softer and smoother than crème brulee and panna cotta, even though it does not contain cream. What is crema Catalana? Crema catalana is an authentic Spanish custard similar to crème brulee, but so much better! After baking and cooling, the dessert is sprinkled with sugar and broiled or burnt with a torch to create a crispy, burnt caramel top layer. On my first trip to Spain, I fell in love with the food! It's incredibly easy to make and it's a recipe you'll definitely enjoy time and time again. Preparation. It has more flavour thanks to … Given the choice between crema catalana and crème brulee or panna cotta, I’d go for the Spanish version anytime. 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