This lemon and cinnamon-infused custard is a popular dessert in Spain. It has a characteristic caramelized or burnt sugar top and is known by several names: crema catalana, crema cremada, and crema de Sant Josep. Although now eaten year-round, it used to be only served on Saint Joseph's Day, 19 March, which is considered Father’s Day in Spain. The custard is traditionally served in terra cotta cazuela dishes.
Crema catalana often is considered the precursor to crème brûlée. However, the desserts are very different in terms of ingredients, cooking method, consistency and taste. Crema catalana has quite a distinctive flavor and a thicker, creamier consistency – I must admit that that I prefer the delicate, vanilla-infused crème brûlée.
Finding the right combination of ingredients and cooking methods took some time. Many of the recipes that I tried resulted in curdled eggs or a much-too-sweet dessert. The recipe below is perfect.
Recipe below.