Crème brûlée#Crema catalana

Crema Catalana ( Catalan and Spanish, Catalan cream '), in Catalonia and Crema Cremada (' Burnt Cream ' called ), is a dessert cream, which is coated with a solid caramel layer.

The crema Catalana has already been described in the medieval cookbooks '' Llibre de Sent Soví '' and'' Llibre del Coch ''. Traditionally it is thickened with starch and contains neither cream nor protein. Flavored with cinnamon and it is lemon or orange peel, but not with vanilla.

The caramel layer is formed by scattered on the cream sugar that is burned with a special heated in the fire iron. The Crema Catalana is traditionally served in simple clay bowls and similar to the French creme brulee. It is not, however, prepared in opposition to this in the water and milk instead of cream is used, which is stirred with beaten egg yolks and flavored with lemon peel and cinnamon stick.

The Crema Catalana is a specialty of Catalonia, is there also called Crema de Sant Josep and on the feast day of Saint Joseph (March 19 ) served as traditional dessert.