Crema Catalana or Catalan Cream is the Spanish version of the French dessert,
crème brulée. Due to the close proximity of the region of Cataluña to France, there are those who believe the famous French dessert actually originated in Cataluña. Wherever it originated won’t really matter to you as you are eating this luscious dessert, letting it dissolve in your mouth! It is a very appropriate dessert for Spring, since it is also called
Crema de Sant Josep, or St. Joseph’s cream and is traditionally prepared on March 19th, St. Joseph’s Day (the Spanish equivalent of Father’s Day in the USA.)
Just before serving, it is traditional in Cataluña to place a heated iron with a spiral shape to brown and caramelize the top of the crema catalana. If your kitchen equipment doesn’t include a spiral-shaped hot iron, don’t worry! Simply caramelize the sugar under the broiler of your oven.
- 1 cup Sugar
- 4 egg yolks
- 1 tbsp Cornstarch
- 1 Stick Cinnamon
- Grated rind of ½ Lemon
- 2 cups Milk
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Refrigeration Time: 3 hours
Serves Four
