Crema Catalana

Baked Citrus and Cinnamon Custard

Preparation info
  • Makes


    • Difficulty


Appears in

By Frank Camorra and Richard Cornish

Published 2007

  • About

Some food scholars argue that crème brûlée, a rich, cool cream custard with a crisp topping of fresh toffee is a French invention. Others claim it came from Trinity College in Oxford, where the crest of the college was emblazoned into the top with a hot branding iron. Aurora, the mother of the owner of Bodega Pepe in Aragon, however, insisted that it was a Catalán invention.

It doesn’t matter who was first, what matters to me is that it is a great dessert. This is all about c