Catalan Cream II
Catalan cream is a traditional dessert from Spain, especially popular in Catalonia. Its origin dates back to the Middle Ages, when sweet creams were prepared with simple ingredients like milk, eggs, and sugar. In Latin America, this dessert is commonly known as "crema volteada" or "Catalan-style flan," although its name and preparation vary slightly in some countries. For example, in Mexico and Central America, it might simply be called flan or natilla, while in countries of the Southern Cone, it is usually recognized under the name crema catalana, following Spanish influence. Its main characteristic is the layer of caramelized sugar on the surface, similar to French crème brûlée, which gives it a unique texture and a delicious contrast between creaminess and crunch.
This dessert is ideal for special occasions and reflects the rich culinary tradition that combines simple ingredients with delicate techniques, resulting in a sweet experience that has crossed borders and generations.
