Catalan cream

This is the quintessential Catalan dessert, also common throughout the rest of Spain and Europe, consisting of a custard made with egg yolk and usually covered with a layer of caramelised sugar on its surface to provide a crunchy contrast. Until recently it was generally a dessert for parties and celebrations. Its origins can be found in medieval cuisine.

It’s eaten all year round but it’s most customary on St Joseph's Day, so if your name is Joseph, Joe, Josie, José… and today is 19 March... you deserve an ice cream!

Did you know...

Catalan cream and crème brûlée aren't the same thing, so why do they often get confused in translation? Here are some differences so that you can look like an expert:

  • The traditional recipe for Catalan cream includes cinnamon and citrus aromas (orange and lemon). Crème brûlée, on the other hand, features vanilla aroma and almost always a liqueur.
  • Crème brûlée is made with cream or milk cream, while Catalan cream is only made with milk and eggs.
  • Catalan cream is cooked over a fire in a saucepan. Crème brûlée is made more slowly, but it is also finished off in a bain-marie in the oven.

Allergens: dairy, egg