Jordi Roca, renowned for his groundbreaking pastry creations at El Celler De Can Roca in Girona, Spain, is on a mission to shine a spotlight on a dessert close to his heart: crema catalana. In an exclusive interview with Tasting Table, Roca revealed his deep connection to this traditional Catalonian custard dish.
Hailing from Girona in the Catalonian region, where his family ran the esteemed Can Roca bar and restaurant, Roca’s passion for crema catalana began in his childhood. This dessert features a baked custard base crowned with a caramelized-sugar crust, offering a delightful contrast of textures that Roca describes as “wonderful.”
While crema catalana bears similarities to crème brûlée—both featuring a creamy custard base under a caramelized sugar top—there are distinct differences. Crème brûlée leans towards richness, crafted from heavy cream and egg yolks, whereas crema catalana uses milk thickened with starch and egg yolks, resulting in a lighter mouthfeel. Flavor profiles also differ, with crème brûlée favoring vanilla and crema catalana often infused with citrus zest and cinnamon.
For those tempted to try Roca’s preferred rendition, the original Can Roca restaurant still serves this beloved dessert as part of its daily lunch menu.
According to Roca, crafting crema catalana is within reach for anyone with a good recipe and a touch of love and affection in the kitchen. It’s an accessible way to savor a taste of Spain from the comfort of home.
