Description
Often considered the Iberian ancestor to the crème brûlée, Crema Catalana is a masterclass in delicate infusion and textural contrast. Learn to create a silk-smooth custard infused with the bright aromatics of lemon zest and cinnamon. We will focus on the stovetop tempering method to achieve a stable, velvet set, finishing with the mastery of the burnt sugar crust—achieving a glass-like layer of caramel that shatters at the touch of a spoon.
