Luscious and Creamy Spanish Sweets

The traditional Spanish dish could only be more generous to lend all kinds of flavors for a satisfyingly appetizing meal. But after a heavy main course meal (the most popular of which is paella), your Spanish version of a feast could only be complete with a usual serving of after meal delights. However, in Spain, desserts don't ordinarily come in a form of baked goodies, when fresh fruits take their place after every dish. Instead, Spanish sweets and pastries are all enjoyed as appetizing breakfast treats and as afternoon dishes or what they call the "merienda". Puddings are ordinarily the simplest of all Spanish recipes for cakes and pastries, though what could be more tempting and delicious is a pleasant serving of "Crema Catalana" or creamy Catalan sweet.

"Crema Catalana", they say, is a Spanish version of the French goodies, "crème brûlée" because of its heavy caramel toppings that offer crisp texture. Meanwhile, this creamy Catalan sweet is not as thick and heavy as its renowned French counterpart, making it a fine match for any Spanish hearty meal. "Crema Catalana" uses only a few food elements, which include milk, cinnamon stick, egg yolks, cornstarch, rinds of lemon, vanilla, and superfine sugar, though its presentation belies what appears to be a rich, creamy dish on plate.