Polydish city guide

Best Crema Catalana in New York

“Centuries older than crème brûlée, and Catalonia will tell you so before you sit down.”

Crema Catalana

What the real thing tastes like

Citrus peel and cinnamon infuse the custard — brighter and lighter than its French descendant — and it sets on the stove, not in a bain-marie. The sugar top is burnt to order with a branding iron, giving a thinner, snappier pane. Documented in Catalan cookbooks centuries before any French recipe.

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The crack is compared to crème brûlée in nearly every review, and Catalan pride wins the exchange more often than not — the citrus-cinnamon custard reads as fresher. The iron-burnt-to-order top separates the real houses from the pre-torched.

Order it here when it has

  • thin snap pane
  • bright custard
  • history flex
  • lighter finish

Walk away when you see

  • pre-burnt tops disappoint
  • small portions

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