One thing I love about holidays in Spain are the long, leisurely lunches. I’ll work my way through a menú del día, and nine times out of 10 there’ll be a crema catalana for dessert, a simple custard pudding scented with cinnamon and citrus. It is, of course, very similar to creme brulee, the main differences being that crema catalana is thickened with cornflour and isn’t baked, making it a little more forgiving and much quicker to prepare.
