We’ve already established that crema catalana<\/em> can best be likened to a lesser-known version of cr\u00e8me br\u00fbl\u00e9e. The main differences are that the Catalan version uses milk instead of cream, often features the added flavors of lemon and cinnamon, and does not require a hot water bath to make.<\/p>\r\n\r\n\r\n\r\n

Crema catalana <\/em>has been around since at least the year 1324, when it was documented for the first time in a Catalan-Valencian cookbook titled “Llibre de Sent Sov\u00ed.” That’s right: crema catalana<\/em> had been around for more than three centuries by the time the first cr\u00e8me br\u00fbl\u00e9e recipe showed up in France in 1691!<\/p>\r\n\r\n\r\n\r\n

The dessert’s association with Catalonia is a point of pride among many Catalans, who cherish their families’ recipes and continually pass them on to subsequent generations.<\/p>\r\n\r\n\r\n\r\n

“It’s a 100-percent Catalan dessert. Every family has their own recipe that is handed down from generation to generation,” says Judith from Bodega La Palma, home to some of the best crema catalana<\/em> in Barcelona (in our humble opinion!).<\/p>\r\n\r\n\r\n\r\n

Speaking of which…<\/p>\r\n

Finding the best crema catalana in Barcelona was quite the challenge – but a delicious one!<\/p>\r\n