Crema Catalana (Spanish version of Creme Brulee)

Crema Catalana (Spanish version of Creme Brulee)

The Catalans of Spain will claim that the French stole the recipe of crema catalana to make creme brulee.  I don’t know the history, but I do know that I prefer crema catalana to creme brulee.  In actual fact, I will go so far as to say that crema catalana is my favourite dessert.

It is not baked liked creme brulee, so the consistency is a little bit more gloopy, which I prefer, and I also like to citrus notes that go with it.  It really is a very refreshing dessert, especially after a heavy meal.

I also like to fact that the crispy sugar topping is not usually as thick as with creme brulee.

And to boot – it is less tricky to make than creme brulee!

TOP TIP: In most creme catalana recipes it calls for corn flour.  I replace this with potato flour.  For me it gives a better texture and taste.

NOTE: You will be left with the yolks of 4 eggs.  Use these to make a Soufflé or Meringue or egg-white scrambled eggs.

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