Home > Recipes > Desserts > Crema Catalana (Crème brûlée)
By Chef Iker Erauzkin Twitter Post the recipe on facebook Your email (*) print
You can add a sprig of rosemary to gently flavor the custard. If you don’t add flour or cornstarch you obtain a lighter custard suitable for other desserts such as cakes, ice cream or fruit salad. You can also serve with fruit puree.
Muscatel wine always goes well with egg-based desserts. We recommend an intense Muscatel with a floral and citrus aroma, that is soft and sweet on the palate with some hints of citrus, spices and honey and a balanced natural acidity. For example, Moscatel Superior Emilín from Bodegas Lustau.
Our guest chefs bring you their unique and personal take on food.
Macrobiotics is a way of life and because of that it explains the basic aspects according to our personal needs in harmony with nature.
Jordi Roca, the younger of the Roca brothers and head dessert chef at the restaurant El Celler de Can Roca.
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