Crema Catalan is the Spanish version of creme brulee. On the other hand, some would say the opposite - that the French learned this recipe from their close neighbors in Catalunya. Either way, this creamy dessert with a caramelized sugar topping is fun to make and delightful to eat.

The authentic way to create this classic dessert requires a red-hot heating iron. However, before we get to the fun part, first you need to make a simple custard flavored with vanilla and lemon, using traditional terra cotta cazuela dishes.   (more info)

Crema Catalan is the Spanish version of creme brulee. On the other hand, some would say the opposite - that the French learned this recipe from their close neighbors in Catalunya. Either way, this creamy dessert with a caramelized sugar topping is fun to make and delightful to eat.

The authentic way to create this classic dessert requires a red-hot heating iron. However, before we get to the fun part, first you need to make a simple custard flavored with vanilla and lemon, using traditional terra cotta cazuela dishes.

Once that has chilled for about three hours in the refrigerator, heat the included iron (called a salamander in Spanish!) on a stove burner until the disk is red hot. It makes a big difference when applying the heat to the sugar. Think of this as branding a cow.

Sprinkle each Crema Catalan with sugar—raw sugar is particularly good --and hold the iron very close to the surface, but not touching. This will caramelize the sugar thereby creating a crunchy sweet crust on top.

How caramelized you want the sugar to be is a matter of personal taste. Some people like the sugar toasted dark brown, others a lighter tan color.

The process may create some smoke, so do this in a well ventilated area! Now they are ready to serve.

This kit includes six terra cotta cazuelas and a burner (salamander) especially made to fit them. The box also includes instructions and a recipe.

  (less info)