Dish · spanish
Crema Catalana
A milk-based custard flavored with lemon peel and cinnamon, thickened on the stovetop rather than baked, chilled, then topped with a thin layer of sugar burned into a hard, crackable crust.
Where it comes from
The custard comes from Catalonia, where it is traditionally made around Saint Joseph's feast day in March. Unlike the French creme brulee it resembles, it is cooked on the stovetop and thickened with cornstarch instead of baked in a water bath.
What cooks argue about
The lasting dispute with creme brulee is method, not flavor: crema catalana is stirred over direct heat and thickened with starch, while creme brulee bakes in a water bath and sets from egg alone.
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