Creme Catalana vs Creme Brulee

Creme Catalana is a Spanish custard dessert from Catalonia, widely considered the predecessor to the French creme brulee. Both feature a rich egg yolk custard beneath a thin caramelized sugar crust, but they differ in technique and texture. Creme brulee is baked in a water bath (bain-marie) until set; creme Catalana is cooked as a stirred custard on the stovetop, thickened with cornstarch, then chilled before caramelizing. The stovetop method produces a slightly softer, more flowing texture. Traditional flavoring uses cinnamon and lemon zest; the version in this episode adapted it with white chocolate and peppermint. A kitchen blowtorch is the best tool for achieving an even, glassy caramel crust at home.