While visiting Barcelona recently, I enjoyed my very first Crema Catalana. It is the Spanish version of the French Crème Brulée. The original Crema Catalana is lighter than Crème Brulée and the lemon or orange zest adds a beautiful fruity flavor. In my recipe, I went a bit further and made the fruity part with mandarins and rooibos tea from South Africa, my second home. “Crème a la South Afrique” could have been another name for this 😉
