Catalonia · Spain
Crema Catalana
Crema catalana is Catalonia’s custard: milk infused with citrus and cinnamon, set with starch rather than baked, and crowned with a caramelized sugar crust cracked at the table. Lighter and more aromatic than crème brûlée.
Approximate, per 1 ramekin (~150g). Values vary by recipe and portion.
Where it comes from
A Catalan egg-yolk custard flavoured with lemon zest and cinnamon and finished with a brittle caramelized-sugar crust. Traced back to medieval Catalonia, it is one of Europe's oldest recorded custard desserts and predates French creme brulee. It is traditionally eaten on Saint Joseph's Day (19 March), which is why it is also called crema de Sant Josep.
Where to eat Crema Catalana
1 restaurants worldwide serve it.
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Best cities for Crema Catalana
Cook it yourself
- Crema Catalana — citrus custard with a crackling top
Catalonia’s answer to crème brûlée: milk infused with lemon and cinnamon, set on the stove, finished with a burnt-sugar crust. No oven needed.