Alioli, Crema Catalana, and Catalan Technique

Overview

Crema catalana — the Spanish equivalent of crème brûlée (with the specific claim that it predates the French version by centuries) — uses milk rather than cream and is thickened with cornstarch in addition to egg yolks. The result is a slightly less rich but more delicate custard with the characteristic lemon and cinnamon aromatics of the Catalan tradition.

Key Principles

- **Milk, not cream:** The lighter base produces a more delicate, less rich custard. The cornstarch provides the body that cream would otherwise contribute.

- **Lemon zest and cinnamon:** Infused in the milk — defining the Catalan character.

- **Cornstarch:** Added with the egg yolks — provides additional thickening beyond what the yolks alone can achieve with milk.

- **The caramelisation:** Traditionally done with a hot iron (hierro) rather than a modern torch — the iron is heated until glowing, then pressed directly onto the sugar surface. The iron radiates heat evenly across the entire surface simultaneously.

Source

Spain: The Cookbook