Crema Catalan is the Spanish version of creme brulee. On the other hand, some would say the opposite - that the French learned this recipe from their close neighbors in Catalunya. Either way, this creamy dessert with a caramelized sugar topping is fun to make and delightful to eat. The authentic way to create this classic dessert requires a red-hot heating iron. However, before we get to the fun part, first you need to make a simple custard flavored with vanilla and lemon, using traditional terra cotta cazuela dishes. Once that has chilled for about three hours in the refrigerator, heat the included iron (called a salamander in Spanish!) on a stove burner until the disk is red hot. It makes a big difference when applying the heat to the sugar. Think of this as branding a cow. Sprinkle each Crema Catalan with sugar - raw sugar is particularly good - and hold the iron very close to the surface, but not touching. This will caramelize the sugar, thereby creating a crunchy sweet crust on top. How caramelized you want the sugar to be is a matter of personal taste. Some people like the sugar toasted dark brown, others a lighter tan color. The process may create some smoke, so do this in a well ventilated area! Now they are ready to serve. This kit includes six terra cotta cazuelas and a burner (salamander) especially made to fit them. The box also includes instructions and a recipe.
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