This is one of Catalonia's most time-honored desserts, with evidence of its existence going back to the 14th century. However, countries such as France and England have also laid claim to it based on its similarities to their own desserts, crème brûlée and Trinity Cream. It is a type of custard—made from egg yolk, milk, and sugar—topped with a thin layer of burnt sugar and served in a small clay dish. It is also known as "crema de San José" (St. Joseph's cream) and is traditionally associated with this particular saint's day, on March 19.
A recipe cooked by Sandra Muñoz Boal (El Aderezo).