Bon dia! (Good morning in Catalan!) 🙂
March 19th, is Father’s Day in Spain. It’s also know as Sant Josep (Saint Joseph’s Day), and in Catalonia, this is the day that you would eat this dessert. It’s called Crema Catalana (“Catalan Cream”).
Nowadays, it’s consumed at all times of the year.
I guess some of you may think, “Isn’t it the same as creme brulee?” NO! It’s different. Even though they share some of the same ingredients; eggs, milk or cream and sugar. Creme brulee is baked and Crema Catalana is cooked on the stove top. Also, for creme brulee you use whipped cream and vanilla. For Crema Catalana, you use cinnamon and no heavy cream, just milk. So, it has some different flavors and uses a different technique. I have even heard that Crema Catalana is one of the oldest desserts in Europe, and the French borrowed the recipe and made it their own in Creme Brulee.
If you are in Spain, you can easily find this in many restaurants, but mostly in Catalonia, as this is where this recipe originates.
This is a very easy recipe, and one that is also quick to make. Traditionally, it’s served in a terra cota cazuela, a type of ramekin. I don’t have any cazuelas, so I used the ramekins that I have, and they work perfectly