Crèma Catalana as Prepared in the Nineteenth Century


Preparation info

  • Serves


    • Difficulty


Appears in

Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

  • About

One of the most famous of all Spanish Catalan desserts, crema catalana is a simple stovetop-cooked custard served in shallow terra-cotta cazuelitas. A very hot salamander (a small kitchen iron with a long handle) is used to sear the top, forming a glassy, paper-thin crust that imparts a delicious burnt sugar taste and a wonderful smoky aroma.

In this version, which dates back more than a hundred years, a luxurious creaminess and depth of flavor are created through the extra s