{"id":58552,"date":"2015-10-06T08:54:46","date_gmt":"2015-10-06T06:54:46","guid":{"rendered":"http:\/\/www.shbarcelona.com\/blog\/en\/?p=58552"},"modified":"2015-10-06T08:54:46","modified_gmt":"2015-10-06T06:54:46","slug":"crema-catalana-traditional-recipe","status":"publish","type":"post","link":"https:\/\/www.shbarcelona.com\/blog\/en\/crema-catalana-traditional-recipe\/","title":{"rendered":"Crema Catalana – Traditional Recipe"},"content":{"rendered":"\n\n
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\n 4\/5 - (7 votes) <\/div>\n <\/div>\n

Very similar to the French Cr\u00e8me br\u00fbl\u00e9e<\/em>, Crema Catalana<\/strong> is a typical Catalan dessert<\/strong> from the eighteenth century. Legend says Crema Catalana<\/strong> was created accidentally\u00a0when nuns at a Catalan convent decided to prepare a dessert<\/strong> for a bishop\u2019s visit. They intended to make a flan, but when they finished preparation, the nuns realized the dessert<\/strong> hadn\u2019t solidified enough. The nuns tried fixing it, but only managed to serve it with burnt sugar on top.<\/p>\n

\"crema<\/a>Crema Catalana<\/strong> is a traditional Catalan<\/a> dessert<\/strong> that is usually served on March 19th, to celebrate San Jos\u00e9\u2019s day, but can also be found in restaurants during the rest of the year.<\/p>\n

Crema Catalana<\/strong> is made from egg yolk, sugar, wheat flour or corn flour, and milk, to which you can add a little bit of cinnamon and lemon.<\/p>\n

Discover the tradition behind Crema Catalana here: The Catalan cream, a sweet tradition<\/a><\/p>\n

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