The history of Crema Catalana

Crema Catalana is an iconic dessert of Catalan cuisine, a region located in the northeast of Spain. Known for its smooth texture and the layer of caramelized sugar that covers it, this sweet treat dates back to the Middle Ages. In medieval Catalan cookbooks, such as the *Llibre de Sent Soví* (14th century) and the *Llibre del Coch* (16th century), similar recipes are already documented, consisting of mixtures of boiled milk, bread, and eggs, although without the caramelized layer that characterizes modern Crema Catalana.

During the 18th century, Crema Catalana began to take its current form and name. According to some versions, the recipe was perfected after a mistake during a visit by a bishop to a Catalan convent. The nuns prepared a custard that turned out too liquid, so they added caramelized sugar on top. Upon tasting it, the bishop exclaimed “Crema!” (in Catalan, “quema”), which would give rise to the name of this delicious dessert.

Another version holds that, in the 18th century, Crema Catalana was already known as “crema de Sant Josep”, as it was traditionally prepared in Catalonia to celebrate Saint Joseph’s Day, on March 19th. This festival, especially important in Catalonia, has closely associated Crema Catalana with local celebrations in Spain.

The traditional recipe for Crema Catalana includes ingredients such as egg yolks, sugar, corn or wheat flour, and milk flavored with cinnamon and lemon peel, sometimes accompanied by orange peel. The preparation consists of cooking this mixture without allowing it to boil until it thickens, then cooling it in the fridge. Once ready, sugar is sprinkled on top and the surface is caramelized with a hot iron spoon or a blowtorch, creating the characteristic crunchy layer that makes it so special.

Over the centuries, Crema Catalana has maintained its popularity and has been adapted in various ways. In the 20th century, cornflour (cornstarch) began to be used instead of starch, and more recently, the use of homemade blowtorches has made it easier to create the caramelized layer. Today, many people enjoy this dessert throughout Spain, not just in Catalonia.

Crema Catalana remains one of the most beloved desserts in Spain. Its history reflects the rich culinary tradition of Catalonia and its ability to adapt to modern times, without losing its essence or characteristic flavor, which makes it a delight appreciated worldwide.