Crema Catalana - olive magazine.

You'll find this classic dessert on menus all over Spain. And with good reason. It's deceptively easy to make, the base is an egg custard, that is chilled rather than baked. A cooks' blowtorch will make the crunchy top perfectly, but a hot grill will work too.
You'll find this classic dessert on menus all over Spain. And with good reason. It's deceptively easy to make, the base is an egg custard, that is chilled rather than baked. A cooks' blowtorch will make the crunchy top perfectly, but a hot grill will work too.

Chicken with Scampi and Crema Catalana (egg custard)

Crema Catalana (Spanish Custard)

Citrus crème brûlée with olive oil

Cream - olivemagazine

Crema catalana - Recipes

Crema Catalana Recipe - Basco

Crema Catalana Recipe - Basco

Crema Catalana (Catalan Cream) - The Daring Gourmet

Crema Catalana (Spanish Custard)

Fab Four - Olive Oil Desserts - Los Angeles Magazine - LAmag - Culture, Food, Fashion, News & Los Angeles