Crema Catalana

If you have ever visited Spain, Northern Spain to be exact, you will know that typically there is an intricate mix between French and Spanish cultures, including the food. The exchanges of food are NOT to be intermixed with each other, which is why I have come to develop a love for Barcelona’s Crema Catalana, the Catalan version of Creme Brulee. I lived in Barcelona for over a year during my Masters program there (yes….an American gal went to school outside of America to study…because she’s smart and savvy). I also had to learn Catalan for classes on top of my continual learning of Spanish. Needless to say, we are here for the food and I found a quick recipe on Food Network (surprisingly) and it has the basics of making a delicious yet delicate dessert that is easy on the pallet and not all time consuming. Try making it in a bigger ramekin (5 inches) because I think the caramel flavor is exacerbated further with the larger amount of sugar to be melted. And who doesn’t love sugar? 

Read on: http://www.foodnetwork.com/recipes/ingrid-hoffmann/crema-catalana-recipe/index.html

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