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Is there a reason that a crema catalana should not be caramalised with a culinary torch? If there is I would be very interested and it should perhaps be added - thanks Gillers uk 15:37, 28 January 2007 (UTC)
- Using the iron is simply how traditional versions are made. The article is worded strongly - I'm sure crema catalana could be made with a culinary torch (as creme brulee can be made in the broiler of an over) but purists would never use anything but the special iron - AKeen 21:23, 29 January 2007 (UTC)
