Crema Catalana is a traditional dessert served on this day.

For dessert: what else but her dreamy crema catalana.

The book contains a version of crema Catalana.

It was intended as a richer, finer alternative to the older and popular crema catalana.

Usually the flavours reflect local tastes like nata, crema catalana, or tiramisu.

It's a cylindrical pastry filled with crema catalana that is deep fried and covered with crystallized sugar.

Best dishes: Tapas, paella, crema catalana, chocolate mousse.

At present, although they are typical on Christmas, they can sometimes be eaten during the rest of the year, for example with crema catalana or ice creams.

Should the dessert list include sheep curd or gateau Basque in addition to the creamy, impeccable crema Catalana?

So were desserts, including crema Catalana and a tower of hazelnut ice cream, chocolate mousse and candied hazelnuts.

When it came time to chose a main course I demurred, deciding upon dessert instead, a crema catalana that looked like a free-form cr me brle.

For dessert, the crema catalana ($4.50) is so good, so rich and so full of caramel flavor that I'd consider naming the restaurant after this dish.

For dessert there is crema Catalana, which the Catalans contend predates the much-imitated creme brulee of France.

Seating will be at communal tables and the menu will also include lamb chops, botifarra sausage, crema Catalana and rosé wine.

Among the typical Catalan desserts and sweets, the most famous are "mel i mató" (local cottage cheese with honey), crema catalana and coca.

Equally familiar is a crema de vino, essentially a crème brûlée (or a crema Catalana) but flavored with Rioja, also well done.

If you have a dessert urge, the chocolate truffle cake, traditional flan and custardy crema catalana are all commendable, but avoid the leaden Basque sponge cake.

He'll prepare a three course meal including, Squash Soup, Chicken, Chorizo & Shellfish Paella and Crema Catalana on a budget of just $35.

Crema Catalana ($5), the Spanish version of creme brulee, is fine, and a warm chocolate cupcake ($5) is the familiar but delicious pastry with the oozy center.

CREMA CATALANA: Similar to creme brulee.

Our meal ended with Cal Pep's cold, foamy crema catalana and shots of Spanish grappa - which sent us reeling out into the sunshine ready for a siesta.

If "Catalan-Mediterranean" cuisine takes off in New York, perhaps the omnipresent creme brulee will be supplanted by crema Catalana, a lemon-flavored custard with a glazed sugar lid ($6).

They are also clearly the best in this little pack, miles ahead of the rather dull crema catalana, which does not really earn its sweet-bitter blood-orange stew, and an off-putting strawberry and rhubarb soup.

Of the sweets we did try, crema catalana was Spanish in name only, a watery, double-sweet version of crème brûlée, and flan may have been authentic but struck me as far too eggy.

Peres de Lleida is a typical dessert originated in Lleida composed of peeled pears cooked in a kind of lighter crema catalana and served cold, covered by meringue and decorated with cherries.