Crema Catalana

I am a lover of Crème Brûlée and was thrilled to learn that the quintessential Catalan dessert, Crema Catalana was very similar in structure to the Crème Brûlée…now to figure out how they are different! Where Crème Brûlée is a cream flavored with Vanilla Beans (check out my recipe for Crème Brûlée here!), Crema Catalana is steeped with a combination of citrus zests and cinnamon.

Most of the recipes I have seen for Crema Catalana call for a cream cooked on the stove top with cornstarch, and I gave several versions a try…they were ok…but I prefer a baked cream, so I incorporated my technique for the Crème Brûlée, for beautiful and consistent results.

Brazo de Gitano Cake with Persimmon Jam

This is the thought process that created our Brazo de Gitano. I saw a lot of rolled cakes during our trip to Barcelona. This cake, sometimes referred top as the Swiss Roll, is as the name implies, from Switzerland, but has made its way into French, Spanish, and Pan-European cuisines. Each culture alters the fillings based on tastes and local produce. In Barcelona, the flavor of the day is Persimmon. I love persimmon and figured it would be a beautiful flavor to finish our dinner.