Rich, creamy and finished with a delicate crunchy layer of burnt sugar done à la minute (to order), this classic Spanish dessert is best served at room temperature. A close relative in appearance to the French crème brûlée, crema Catalana is the most traditional dessert in Catalonia; it is often made by children for their fathers on March 19 (Father’s Day in Spain). The main point of difference between the two, apart from their cooking methods, is the delicate flavour of lemon, orange and cinnamon where the French would use vanilla. It is also lighter in consistency. Yet another example of the miracles you can create with milk, eggs and sugar.