originally eaten on Saint Joseph Day (march 19th) as a break on the
strict Lent diet. One of the theories says that it was originally created
by the jewish
communities of Catalonia, specialised on sweet desserts made with milk
to the french crème
brûlée, it is important to know that the catalan
version does not use the 'bain marie' technique and is based on milk.
is probably the most international and famous dessert of catalan cooking
thanks to its easy cooking, originality and, basically, the burnt sugar
on its top thanks to the famous rod (it has became a gas burner thanks
to Ferran Adrià and the new wave of catalan chefs).
has originated a kind of "torró" (catalan nougat candy)
and a liquor.
cooking of Catalonia
sugar, egg yolks, milk, starch, cinnamon ... and a special rod.