Crema Catalana is a delicious cold custard made by egg yolk, milk & sugar, flavored with lemon or orange zest & cinnamon, used as a stuffing for several pastries or eaten in a small flat pottery plate after being covered with burnt, caramelized sugar. Due to its popularity in Spain in each part of the country or even every different cookbook or household the milk is flavored in a different way , there are those who prefer to use vanilla instead of cinnamon or use only lemon or only orange, or even use green aniseed. In general the combination of cinnamon stick, lemon peel and orange peel is unsurpassed.
According to shbarcelona at the Escribà at Carrer de les Floristes de la Rambla, 83 is possibly “the best patisserie in Barcelona, owned by pastry chef Christian Escribà, famous for his astonishing attention to detail and extravagant sweet creations such as exploding cakes, chocolate walls and sugar jewellery. The shop, located in the beautiful Antigua Casa Figueras building on Las Ramblas, is very Willy Wonka-esque with it’s inviting window display filled with quirky cakes and chocolate figurines. Inside, you will find an incredible range of delicious cakes, pastries and macaroons, you will be spoilt for choice. The small café also has an enticing selection of sweet drinks such as the thick and sweet swiss hot chocolates made from 70% cocoa that are well worth a try. Whilst Escribà may not be the cheapest, the high quality desserts on offer are definitely worth every penny!”