Catalan cream , or Crema Catalana Catalan dessert , often compared to the French crème brûlée. Lighter and more fragrant, it is distinguished by its flavor subtly enhanced with lemon and cinnamon gluten-free dessert is made with cornstarch, guaranteeing a creamy and melt-in-your-mouth consistency. Its secret? Just like the French crème brûlée, it is topped with a thin layer of caramelized sugar that crackles under the spoon! Served chilled, Catalan cream is a staple of Spanish cuisine .
Remove the lemon zest and pour the cream into ramekins. Let cool, then refrigerate for at least 3 hours.
Sprinkle with sugar and caramelize with a blowtorch before serving.