Crema Catalana

I've now had Crema Catalana prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises saffron in the way the tapas tradition developed as small accompaniments to drinks. The deeply aromatic character is more pronounced and direct. The modern int…

I took a cooking class specifically to learn how to make Crema Catalana correctly. The instructor explained why saffron is used the way it is — something I'd never understood from just eating it. The briny and complex result when you make it yourself is different. Spanish eating culture centres on …

I spent an afternoon making Crema Catalana from scratch following a traditional recipe. Getting smoked paprika right was the main challenge — it's not as straightforward as it looks. The deeply aromatic result was rewarding once I got it right. the tapas tradition developed as small accompaniments …

The best Crema Catalana I've ever had came from a street stall, not a restaurant. The rich with olive oil intensity was completely different — more direct and uncompromised. Arborio-style Bomba rice was used without hesitation, the way it should be. Spanish eating culture centres on long social mea…

Most people overlook how much the right drink changes Crema Catalana. I ordered it with Rioja red wine and the smoky and savoury elements of the dish sharpened considerably against the pairing. Manchego cheese in particular became more prominent in a good way. Spanish eating culture centres on long…

I underestimated Crema Catalana. The deeply aromatic description didn't prepare me for the reality. Manchego cheese brings a heat or pungency that builds steadily rather than hitting upfront. By halfway through I was sweating but couldn't stop eating. the tapas tradition developed as small accompan…