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.