Spain's oldest dessert — a silky citrus custard torched to order at your event. The crackling caramel crust is half the performance.
Served in individual tins
Long before the French claimed crème brûlée, Catalonia was torching custard. Crema Catalana appears in Catalan cookbooks from the 14th century — a recipe of whole milk, egg yolks, lemon zest and cinnamon, set gently and finished with a caramelised sugar crust.
Nacho serves his version in individual oval tins — the traditional vessel — torched to order so each guest gets that signature crack and the warmth of caramel meeting cold, trembling custard beneath.
It is lighter than its French counterpart. The citrus and cinnamon infusion lifts it. The crackling top, torched in front of your guests, makes it a moment — not just a dessert.
This is a live catering dessert. Crema Catalana is served at your event as part of your catering package — it is not available as a standalone delivery item. To add it to your event, contact us when enquiring.
Each tin is caramelised live at your event with a kitchen torch — the sizzle and smoke are part of the theatre.
Served in traditional individual oval tins — no sharing, no waiting. Every guest gets their own perfect portion.
The custard is steeped with lemon zest and cinnamon — lighter and more aromatic than a classic crème brûlée.
The first recorded recipe for what we now call Crema Catalana appears in the Llibre de Sent Soví, a Catalan cookbook from around 1324 — nearly two centuries before Spain existed as a unified country. It was then, as now, a simple set of ingredients: milk, eggs, sugar, lemon peel and cinnamon.
The caramelised top is the modern touch — the hot iron (or, today, the blowtorch) pressed against the sugar to create the signature crust. It transforms a humble custard into something theatrical. The contrast of the brittle, bittersweet top against the cold cream beneath is the whole point.
"At every family meal in Madrid, Crema Catalana was how you knew the night was nearly over — but nobody wanted it to be. The torch coming out meant one more reason to stay at the table."
Nacho's version honours the original Catalan recipe — citrus-forward, cinnamon-warm, and served cold beneath a crust that cracks when you tap it. At your event, the torching happens live. It is a small ceremony that signals the meal is heading somewhere worth staying for.
What is the difference between Crema Catalana and Crème Brûlée?
Crema Catalana uses whole milk rather than heavy cream, and is infused with lemon zest and cinnamon — giving it a lighter texture and a distinctly citrus-spiced flavour. It is also thickened with cornstarch alongside egg yolks. The French version is richer and plainer. The Catalan original also predates it by several centuries.
Can I add Crema Catalana to my event?
Yes — contact us when you enquire about catering. Crema Catalana can be added to any event as a dessert course. It is prepared in advance and torched live at your event for each individual portion.
Can I order Crema Catalana for delivery on its own?
No — unlike our La Viña Basque Burnt Cheesecake, Crema Catalana is a live catering dessert only. It is served and finished (torched) at your event. If you are looking for a dessert to order and deliver independently, our cheesecake is available for standalone order.
Is Crema Catalana gluten-free?
Yes, it is naturally gluten-free. It contains dairy and eggs. Please advise of any dietary requirements when enquiring so we can accommodate your guests.
How many guests does it suit?
Crema Catalana is served in individual portions and is suitable for any event size. We will confirm quantities and logistics as part of your catering quote.
Tell us about your event and we'll build a quote that includes it. We cater for private parties, corporate events, weddings and more across Melbourne.
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