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This article is part of WikiProject Catalan-speaking Countries which aims to expand and organise information better in articles related to the history, languages, and cultures of Catalan-speaking Countries. Please participate by editing the article, or visit the project page for more details. |
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This article is within the scope of WikiProject Food and drink, a collaborative effort to improve the coverage of food and drink articles on Wikipedia. If you would like to participate, you can edit the article attached to this page, or visit the project page, where you can join the project and/or contribute to the discussion. |
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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)
