Crema Catalana
(Crema Quemada, Crema, Crema de Sant Josep, Catalan Cream, Burnt Cream)
Crema Catalana is a popular Spanish dessert made by baking a custard consisting of milk, cornstarch, and eggs in an oven. After baking and cooling, the dessert is sprinkled with sugar and broiled or burnt with a torch to create a crispy, burnt caramel top layer.
Sometimes, crema Catalana may be flavored with cinnamon, lemon, or orange zest. The dessert is also known as Crema de Sant Josep, since it is traditionally prepared on March 19, celebrating the saint. It is also the oldest European custard dessert, dating back to the 14th century.
Crema Catalana has such a distinctive flavor that it is often used in the preparation of other desserts such as ice cream and torró, a nougat-like sweet.
Pairing tips
Banyuls
This fortified, dessert wine has been produced since the 13th century in the French region of Roussillon. Banyuls is predominantly made from different varieties ... Read more
Loupiac AOC
This French appellation located in Entre deux mers region of Bordeaux produces sweet white wines that are primarily based on late harvest Sauvignon Blanc and Sé... Read more
Maury
Maury is a French appellation located in Roussillon that produces vin doux naturel—fortified wine styles with a high quantity of natural sugars.... Read more
Monbazillac
Monbazillac is a French appellation in the Bergerac wine region that mainly produces late-harvest sweet wines from Semillon, Sauvignon Blanc, and Muscadelle grapes ... Read more
Serve with
Krumiri
Krumiri are typical Piemontese cookies dating back to 1870, when they were invented by a confectioner named Domenico Rossi. These handmade cookies are made with a combination ... Read more
Crema Catalana Authentic recipe
This traditional recipe for crema catalana calls for milk flavored with cinnamon and lemon, eggs, sugar, and cornstarch, which are all mixed and cooked until they turn into custard. The custard is then divided between individual clay ramekins and left to chill and set. Finally, sugar is sprinkled over each custard and blowtorched until caramelized.
WHERE TO EAT The best Crema Catalana in the world (according to food experts)
