Crema Catalana

Crema Catalana offers a lighter alternative to Flan (), using only 3 eggs per quart versus flan's 5, and its cinnamon-lemon custard caramelizes under a torch at 250°F, creating a brittle sugar crust that breaks with a satisfying crack. This Catalan twist on crème brûlée has a shorter cooking time of 20 minutes, making it 15% quicker than the average Spanish custard dessert.