The Creme Catalana is the Catalan version of the more common French Creme Brulee, though there is some dispute about which came first.
The Crema Catalana is lighter, mixing milk into the cream, and is flavoured with citrus peel and cinnamon. And rather than baked in a bain marie, it's cooked on the top of the stove.
The sugar is burnt using a small round hot iron, and it's served in a Cazuela, a Spanish terra cotta dish.
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