Crema Catalana: The Sweet Tradition

Crema Catalana is a traditional Catalan dessert, often compared to the famous French crème brûlée, but with some differences in preparation and taste. Its origins date back to the Middle Ages, and it is believed that the dessert was first served in Catalan convents, where monks experimented with milk and sugar. However, the modern version of crema catalana became popular during the Renaissance, and was especially eaten on St. Joseph's Day (March 19), a regional holiday.
Crema Catalana is made from a base of cream, milk, sugar and egg yolks, cooked together until it forms a thick cream. The secret of the dish lies in the crunchy layer of caramel that covers the cream. Once cooled, the sweet treat is sprinkled with sugar and then torched with a blowtorch or under a hot grill, creating a golden, crispy crust on top that contrasts with the smoothness of the custard.
Unlike crème brûlée, Crema Catalana is flavored with lemon zest and cinnamon, giving it a more citrusy and spicy flavor. Although the two dishes share similarities, Crema Catalana has deeper roots in Spanish cuisine and is a true icon of Catalan gastronomy.
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