Crema catalana

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Crema catalana is a typical dessert of the Catalan region in Spain, consisting of a custard base and a caramelized, crisp sugar topping. It is usually served on Saint Joseph's Day, March 19.

Crema catalana is sometimes claimed to be the predecessor of France's crème brûlée, though many regions lay claim to the origin of the dessert. The main difference between the two is that crema catalana is not baked in bain-marie as crème brûlée is. Another chief difference is that crème brûlée is made with heavy cream, while crema catalana is made with milk.

Crema catalana is made with egg yolks, sugar, lemon, cinnamon, milk and cornstarch, forming a custardlike base. Just before serving, sugar is sprinkled over the top and caramelized with a red-hot specially-made iron, creating a hot, crunchy contrast to the cool pudding underneath.

Traditionally, on St. Joseph's Day, the privilege of making crema catalana is granted to grandmothers and maiden aunts.^{[citation needed]}

Crema Catalana is also used as the base for a Catalan torró of the same name.