- Set of six 12 cm cazuelas & iron for carmelising
- Crema Catalana recipe is included
- No need for a torch
- Make this dessert on top of your stove!
The crackled carmelised topping on a smooth and creamy foundation makes Crema Catalana a dessert to be experienced. Whether you think it is a Spanish version of Crème Brûlée, or that Crème Brûlée is a French version of Crema Catalana, we know you will savour every bite!Before you get the thrill of carmelising the raw sugar with your specially fitted iron, you will need to make the lemon-y vanilla custard that is the foundation of this dessert. (We include the recipe and all instructions with your set.) Once you’ve made your custard, pour it into each of your terracotta cazuela dishes and then let set in the refrigerator for a few hours. (more info)
- Set of six 12 cm cazuelas & iron for carmelising
- Crema Catalana recipe is included
- No need for a torch
- Make this dessert on top of your stove!
The crackled carmelised topping on a smooth and creamy foundation makes Crema Catalana a dessert to be experienced. Whether you think it is a Spanish version of Crème Brûlée, or that Crème Brûlée is a French version of Crema Catalana, we know you will savour every bite!Before you get the thrill of carmelising the raw sugar with your specially fitted iron, you will need to make the lemon-y vanilla custard that is the foundation of this dessert. (We include the recipe and all instructions with your set.) Once you’ve made your custard, pour it into each of your terracotta cazuela dishes and then let set in the refrigerator for a few hours. Next, heat up your Spanish “salamander” iron on a burner until it glows red. Scatter a sprinkling of raw sugar on top of each custard and then, without actually coming into contact with the custard, carefully sear the sugar until it creates brown crunchy topping. Serve and enjoy.
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