Crème brûlée or Catalan cream? Two iconic and irresistible desserts with key differences
If you are presented with a crème brûlée and a Catalan cream, it is likely that, a priori, they seem to be the same thing. But is it the same dessert with a different name? Not at all. It's true that they are both silky smooth creams, with a characteristic crunchy layer of caramelized sugar on top. However, although they share several similarities, they also have different origins, ingredients and preparation techniques, which gives them a unique identity within European confectionery. Would you like to know their differences? Let's get to it!
Origin and History
Catalan cream (Crema catalana) is a typical dessert from Catalonia, Spain. Its roots go back to the Middle Ages, being a recipe traditionally served on the feast of St. Joseph (March 19), which has earned it the name of "crema de Sant Josep". It is one of the oldest desserts in Europe and is deeply rooted in Catalan gastronomy.
On the other hand, crème brûlée, whose name literally means burnt cream, is a French dessert whose popularity soared in the 17th century. This delicate and silky cream is an emblem of French haute patisserie.
Ingredients and preparation
At first glance, both crème brûlée and Catalan cream share a list of basic ingredients: milk, sugar, egg yolk and a layer of caramelized sugar. However, there are key differences that distinguish them.
1. MILK VS.CREAM (MILK CREAM):
- Catalan cream: traditionally made with whole milk, which gives it a lighter texture compared to crème brûlée.
- Crème brûlée: is made with cream or a mixture of cream and milk. This gives the crème brûlée a denser and richer consistency due to the higher fat content.
- Catalan cream: it is thickened with corn flour (cornstarch) or starch. Catalan cream is cooked over direct heat, more similar to the preparation of custard.
- Crème brûlée: it is cooked without the addition of thickeners. Crème brûlée is cooked more slowly in a bain-marie at a low temperature in the oven.
3. AROMATIZATION
- Catalan cream: it is flavored with cinnamon sticks and lemon or orange peel, giving it a citric and spicy flavor.
- Crème brûlée: traditional French crème brûlée uses vanilla as the main flavoring, which gives it a softer and sweeter aromatic profile.
4. CARAMELIZATION
Both desserts culminate with a thin layer of caramelized sugar, which is created by burning the sugar with a blowtorch or, in traditional times, with a hot iron.
- Catalan cream: in Catalan cream, the sugar is traditionally caramelized with a hot iron disk that sits on the surface, creating a lighter and more fragile caramel compared to crème brûlée.
- Crème brûlée: generally has a thicker, crispier caramel layer, which is usually made with a blowtorch.
Texture and flavor
The texture of Catalan cream tends to be lighter and less dense than crème brûlée, due to the use of milk instead of cream and the presence of thickeners such as cornstarch. The flavor of Catalan cream is fresher and more citrusy, while crème brûlée has a smoother and creamier profile, with the warm touch of vanilla.
Which one do you choose?
As we have seen, both desserts are very similar but have key differences that make them unique. Catalan cream, with its lightness and spicy, citrusy flavors, represents the Catalan tradition, while crème brûlée, with its rich, creamy texture and soft vanilla aroma, is an icon of French pastry making. Both desserts, in their own way, are exquisite delicacies that have conquered palates around the world. Which one do you prefer?
