We’re diving into one of Spain’s most iconic desserts: Crema Catalana — the creamy, dreamy treat that’s kind of like crème brûlée’s Spanish cousin… but with a twist.
But did you know this dessert may have started as a total kitchen failure? Legend has it, some Catalan nuns were making a flan for a bishop’s visit, but it didn’t set properly. Panicking, they grabbed some sugar, torched it on top to make a crunchy crust, and hoped for the best. The bishop took a bite and said, “It’s so good!” — and the rest is sweet, caramelized history.
So What Makes Crema Catalana Special?
It’s lighter than crème brûlée (made with milk, not cream), flavored with cinnamon and citrus zest, and traditionally eaten on Saint Joseph’s Day in Catalonia. But let’s be real — it’s perfect year-round.
Whether you’re into Spanish desserts, trying something new in the kitchen, or just here for the stories — you’re in the right place
#CremaCatalana #SpanishDessert #CatalanCuisine #TraditionalDesserts #EasyDessertRecipe #DessertHistory #CrèmeBrûlée #FoodWithHistory #SaintJosephsDay #SpanishRecipes #CustardDessert #HomemadeDesserts #EuropeanCuisine #KitchenFailToFamous #HistoryOfFood #CataloniaFood #TorchDessert #ClassicDesserts
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Hello friends, welcome to T’s World Recipes. Today we’re going to prepare a Catalonia cream or crema Catalana. This is one of Europe’s oldest custard desserts with origins back to the 14th century. There are stories that this dessert was born when some nuns were trying to make some flaw and it came out runny. So they try to cover the mistake by caramelizing sugar on top of it from cremaalana uh is basically the oldest cousin for creme brulee or trinity cream in England. And even though creme brulee is more popular as it became a staple in fancy restaurants and caramelizing the sugar tabletop uh but its origins come from cremaatalana cremaalana uses milk instead of cream and uh to infuse the milk we use lemon or other citruses and cinnamon versus creme brulee uses vanilla. It’s a very easy dessert. I’m going to show you how to do it and you’re going to love it. So, let’s get cooking. The ingredients we’re going to need is four cups of milk, three cinnamon sticks, five egg yolks, 3/4 cups of sugar, four tablespoons of cornstarch, one lemon, and sugar to caramelize our creatakatalana. We’re going to start by getting the peel out of our lemon. I’m using a potato peeler and I’m just getting long strips. Don’t worry too much about getting a little bit of the pith as we’re only going to infuse our milk. Then we’re going to separate our eggs. For this recipe, we’re only going to use the yolks. So, we’re going to save the whites to use them for something else. Once our Europe’s all ready, I’m going to put them in another bowl in a pot. We’re going to add our milk and we’re going to turn it to medium heat. We’re going to add our cinnamon sticks and our lemon peel. We’re going to let it infuse for several minutes until it starts simmering. While our milk is warming up, we’re going to add our sugar to our egg yolks. And using a whisk, we’re going to start combining until we see that the mixture is a pale yellow. Now, with our cornstarch, we’re going to add a little bit of water and we’re going to make a slurry. This is going to help thicken our cremaalana. We’re going to add it to the eule mixture and we’re going to combine everything real well. Now our milk is about to break the molding point. We’re going to turn the heat off and we’re going to remove the cinnamon and the lemon peels. Now, we’re going to take a little bit of that hot milk. We’re going to add it to our egg yolk mixture, and we’re going to whisk quickly so we can temper the egg yolks. We don’t want any scrambled eggs. Now we’re going to turn on the heat on again in low. We’re going to add our mixture. And now we’re going to start whisking until our custard forms. This is going to take several minutes. Look at that. Our custard is ready. And this is the consistency you’re looking for. M tastes so good. Now, we’re going to take our cremaalana and we’re going to put it in some ramicins or in my case, I have some clay pots and this is a traditional Hey. Now, we’re going to cover them with film so they don’t make a crust. And they’re going to go into the fridge for 2 to 3 hours. Overnight is better. As our Catalonia cream or crema Catalan is in the fridge, it’s a perfect time for you to click on subscribe to our channel. If you don’t want to miss any new videos, click on the bell to get notifications. Leave us your comments and request any recipe that you would like us to try. And don’t forget at the end of this video, give us a like. Visit our stores in Amazon and YouTube and follow us on Facebook and Instagram. Now let’s finish our cremaatalana. After 2 hours or overnight, we’re going to take our cremaatalana out of the fridge. We’re going to remove the film and we’re going to add some sugar that we’re going to caramelize. You can use a blowtorrch until we form that sugary crust. The other way I’m going to do it is I’m going to use an iron for cremaalana. It’s just a circle to go in the clay pots and then you caramelize the whole surface. Our cremaal is ready. And it looks fantastic. Let’s try it. Let’s break the sugar first. Oh, look at that. Not too sweet. The lemon and the cinnamon go really well together. It’s a fantastic dessert. Really easy to make. Hope you give this recipe a try and we’ll see you next time.
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