Crema Catalana is a traditional dessert from Catalonia, in the northeast of Spain. Even though I’m not usually a fan of sweets or desserts, every now and then I like to make one. This was one of those times. See how easy it is to make this homemade Crema Catalana: https://youtu.be/x4M6bUeL4x4

Video: https://youtu.be/Qd2-C3lwGxQYou can read tips, tricks, and see more photos at: http://dulyskitchen.blogspot.com.es/2017/03/crema-catalana.html#more

Since I was a child, Crema Catalana and custard have been my favorite desserts—the creamy, light texture, the flavor, the aroma of cinnamon... for me, it's a real treat.

As monstse-2009 says, this is the authentic Crema Catalana, which, unlike what many people think, is made with rice starch and not cornstarch or similar. It's very easy to make and has an amazing flavor. With these amounts, I made 8 small bowls, but you can use the same measurements for 4 people in regular-sized bowls.

Every time I’ve made this, it’s been a hit and everyone always wants more.

My kids love this recipe—I make it many Sundays as a dessert. You can make it the day before; it tastes even better once it’s set. With these ingredients, I get six servings.

You can watch the video recipe here: https://www.youtube.com/watch?v=M19Ern6cvTE

A delicious dessert—if you like pastry cream, this is an even smoother version. From what I’ve found, authentic crema catalana is baked in the oven like crème brûlée, but here’s a much simpler and very tasty version you can make easily at home.

One of the most traditional desserts from Catalan cuisine and one of my favorites. It's easy to make. I reduce the amount of sugar in the recipe (and to make it 'healthier' I use unrefined cane sugar).

With the leftover custard from yesterday’s Swiss roll, I made this dessert. I got 3 servings, but if you make the full recipe, you’ll get about 6.

We’re wrapping up our visit to Girona with this classic dessert. Crema Catalana, also known as crema quemada, is a type of custard with a crisp caramelized sugar topping. According to legend, it was invented by accident when some nuns tried to make flan for a visiting bishop, but it didn’t set properly. To avoid making him wait, they caramelized the top and served it, creating what we now know as crema quemada.