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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":431,"serveWith":437,"variations":439,"ingredients":449,"instructions":486,"pronunciation":513,"substitutions":514,"slug":527,"title":528,"shortTitle":529,"nativeName":530,"countrySlug":531,"region":532,"baseServings":482,"prepMinutes":533,"cookMinutes":534,"restMinutes":535,"difficulty":536,"course":537,"diet":539,"mainIngredients":542,"images":543,"keywords":553,"publishedAt":560,"updatedAt":560,"authorSlug":561,"summary":562,"localeSlug":527,"alternates":563},[394,397,400,403,406],{"answer":395,"question":396},"They differ in almost every technical respect. Crema catalana uses whole milk, is thickened with cornflour or rice starch alongside the yolks, is cooked on the stovetop in about ten minutes, and is flavoured with citrus peel and cinnamon. Crème brûlée uses cream, is set by egg alone, is baked slowly in a water bath, and is usually flavoured with vanilla. Crema catalana is also served in a wide shallow dish rather than a deep ramekin, and is lighter on the palate.","What is the difference between crema catalana and crème brûlée?",{"answer":398,"question":399},"Yes, though the results differ. The traditional tool is a ferro, an iron disc heated until red hot and pressed onto the sugar, which caramelises instantly without warming the custard. A blowtorch does the same job well. A domestic grill is the weakest option, because the sugar takes long enough to melt that the custard beneath goes lukewarm — if you use one, set the dishes on a tray of ice and run the grill as hot as it goes.","Can I make it without a blowtorch?",{"answer":401,"question":402},"Either the hot milk went into the yolks too fast, cooking them into threads, or the cornflour was not fully dispersed before heating. Whisk the starch into a little cold milk until completely smooth first, pour the hot milk into the yolk mixture in a thin stream while whisking constantly, and pass the finished custard through a fine sieve before it goes into the dishes. A sieve rescues almost any batch.","Why is my custard lumpy?",{"answer":404,"question":405},"No, despite the name — crema here means custard, not cream. It is made with whole milk only, which is a large part of why it tastes lighter and more clearly of lemon and cinnamon than crème brûlée does. Adding cream makes a perfectly nice dessert but moves it away from what Catalans would recognise.","Does crema catalana contain cream?",{"answer":407,"question":408},"Make the custard up to three days ahead and keep it refrigerated in its dishes with cling film touching the surface. It needs at least four hours to set properly, so same-day is fine as long as you start in the morning. Only the sugar crust is last-minute, and that takes under a minute per dish.","How far ahead can I make it?",[410,411,412,413,414,415],"Pare the lemon peel in wide strips with a vegetable peeler and leave the white pith behind — pith turns the custard bitter over a long infusion.","Temper the hot milk into the yolks, not the other way round, and pour it in a thin stream while whisking. Reversing this scrambles the eggs in seconds.","The custard must reach a bare boil to cook out the starch. Unlike a plain egg custard it will not split, and if you stop early it tastes chalky.","Use wide, shallow dishes about 3 cm deep. Deep ramekins chill slowly and the custard under the crust ends up warm.","Sugar the tops only when you are ready to serve. Sugar sprinkled in advance dissolves into the surface and will never caramelise properly.","Chill the sugared dishes for five minutes before torching if your kitchen is warm — a cold surface keeps the crust brittle instead of syrupy.","🍮","Crema catalana is a chilled custard with a shattering sugar crust, and it is made in a saucepan rather than an oven. Whole milk is steeped with wide strips of lemon peel and a cinnamon stick, thickened with egg yolks and cornflour on direct heat, then poured into shallow earthenware dishes and refrigerated until firm. Just before serving, sugar is scattered over the top and burned dark in seconds, so the crust is hot and brittle while the custard beneath is still cold. The flavour is bright and spiced rather than rich — citrus peel and cinnamon carry it, not vanilla or cream — and the texture is deliberately lighter than a baked custard, closer to a set pastry cream.","It is worth stating plainly what crema catalana is not, because the comparison follows it everywhere: it is not crème brûlée. Crème brûlée is a cream-based custard baked slowly in a water bath, set only by egg, usually flavoured with vanilla, and served in a deep ramekin. Crema catalana is made with milk, contains no cream at all, is thickened with cornflour or rice starch as well as yolk, is cooked on the stovetop in a matter of minutes, and is flavoured with lemon or orange peel and cinnamon. It is also served in a wide, shallow earthenware dish, which is not a stylistic choice — the shallow depth is what lets a thin custard chill fast and take a crust without warming through.\n\nWhich came first is a live argument. Catalonia points to versions of a starch-set milk custard appearing in medieval Catalan cookery manuscripts, well before the first printed French crème brûlée recipe; French writers point out that similar burnt-sugar creams appear across Europe and that no single line of descent is provable. What is not disputed is that they became separate desserts with separate methods, and the Catalan one carries its own protected regional designation.\n\nIn Catalonia the dessert has a date. It is eaten on 19 March, the feast of Sant Josep and Spain's Father's Day, so widely that many Catalans still call it crema de Sant Josep. The traditional tool is not a blowtorch but a ferro — a heavy iron disc on a handle, heated over a flame until it glows and then pressed straight onto the sugar. It caramelises in a second or two with almost no heat transferred downward, which is precisely the point: the custard must stay cold. A blowtorch does the same job well; a domestic grill does it badly, because by the time the sugar melts the top centimetre of custard has gone lukewarm.","The unsugared custard keeps 3 days in the refrigerator with cling film pressed onto the surface to stop a skin forming. Do not caramelise it until minutes before serving: a burned sugar crust starts absorbing moisture from the custard immediately and turns tacky within about twenty minutes, and refrigerating a finished one dissolves it completely. It does not freeze — the starch weeps on thawing and the texture goes grainy. If it stiffens too much in the fridge, whisk it smooth before serving.",[421,422,423,424],"Sets with starch on the stovetop, the actual Catalan method, so there is no water bath, no oven and no risk of a curdled bake.","Infuses the milk properly with peel and cinnamon before the yolks go anywhere near it, which is where all the flavour comes from.","Spells out the difference from crème brûlée rather than treating the two as interchangeable.","Ready to eat the same afternoon, and it holds in the fridge for two days before the sugar goes on.",[426,427,428,429,430],"Heavy saucepan","Balloon whisk","Fine sieve","Four to six shallow earthenware dishes or wide ramekins","Blowtorch or a crema catalana iron",{"fat":432,"carbs":433,"fiber":9,"sugar":434,"protein":435,"calories":436,"estimated":8},12,50,44,9,345,[438],"Crisp almond biscuits — carquinyolis are the Catalan choice — and a small glass of sweet moscatell.",[440,443,446],{"name":441,"description":442},"Crema de Sant Josep","The same dessert under its feast-day name, eaten across Catalonia on 19 March. Some bakeries make it slightly richer for the occasion, with an extra yolk or two.",{"name":444,"description":445},"Crema catalana ice cream","A Catalan restaurant standard: churn the chilled custard thinned with a little more milk, and serve with shards of caramelised sugar broken over the top.",{"name":447,"description":448},"Anise-scented","Add a star anise or a splash of anís to the infusing milk. A traditional variation in parts of Catalonia and noticeably more assertive than the plain cinnamon version.",[450,456,460,463,467,471,475,478,481],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},1,"milk","whole milk","l","For the custard",{"qty":451,"ref":457,"name":458,"unit":459,"group":455},"lemon","lemon, peel pared in wide strips","piece",{"qty":451,"ref":461,"name":462,"unit":459,"group":455},"cinnamon","cinnamon stick",{"qty":464,"ref":465,"name":466,"unit":459,"group":455},8,"eggs","egg yolks",{"qty":468,"name":469,"unit":470,"group":455},200,"caster sugar","g",{"qty":472,"ref":473,"name":474,"unit":470,"group":455},40,"cornstarch","cornflour",{"qty":451,"name":476,"unit":477,"group":455},"fine salt","pinch",{"qty":451,"ref":479,"name":480,"unit":459,"group":455,"optional":8},"orange","orange, peel pared in wide strips",{"qty":482,"name":483,"unit":484,"group":485},6,"granulated sugar, for the crust","tbsp","To finish",[487,492,496,500,505,509],{"tip":488,"text":489,"title":490,"timerSeconds":491},"Longer steeping is better, up to an hour. Just take the peel out before it starts to soften and shed pith.","Put 800 ml of the milk in a heavy pan with the lemon peel, the cinnamon stick and the orange peel if using. Bring slowly to just below a boil, then take off the heat, cover, and leave to steep for 20 minutes — the milk should smell strongly of citrus and spice, not faintly.","Infuse the milk",1200,{"tip":493,"text":494,"title":495},"Any lumps of starch here will still be lumps at the end. Take the extra thirty seconds.","Whisk the egg yolks with the caster sugar and salt until pale and thick. In a separate cup, whisk the cornflour into the remaining 200 ml of cold milk until completely smooth, then beat that into the yolks.","Mix the yolks and starch",{"tip":497,"text":498,"title":499},"Milk into eggs, never eggs into hot milk. This is the step where custards get scrambled.","Strain the infused milk to remove the peel and cinnamon, reheat it until steaming, then pour it into the yolk mixture in a slow, thin stream while whisking without pause. Return the whole lot to the pan.","Temper and combine",{"tip":501,"text":502,"title":503,"timerSeconds":504},"Unlike a plain egg custard, this one must boil briefly. Stopping early leaves a raw, chalky starch taste.","Cook over medium heat, whisking constantly and reaching into the corners of the pan, for 6–8 minutes. The mixture will thicken suddenly, then release one or two lazy bubbles at the surface — hold it there for 30 seconds to cook out the starch, then pull it off the heat.","Cook to a bare boil",480,{"text":506,"title":507,"timerSeconds":508},"Pass the custard through a fine sieve into shallow earthenware dishes, filling them about 2.5 cm deep, and tap each one on the counter to settle the surface flat. Cool to room temperature, cover with cling film touching the custard, and refrigerate at least 4 hours until fully set and cold to the touch.","Strain and chill",14400,{"tip":510,"text":511,"title":512},"A thin, even layer caramelises in seconds. A thick one melts unevenly and sets into a chewy sheet.","Scatter a tablespoon of granulated sugar in an even layer over each chilled dish, tilting to spread it thin. Torch in tight circles until the sugar melts, bubbles and turns deep amber with a few darker patches, then serve within five minutes while the crust still cracks under a spoon.","Burn the sugar at the last minute","KREH-mah kah-tah-LAH-nah",[515,519,523],{"note":516,"swap":517,"original":518},"Rice starch is the older Catalan thickener and gives a slightly softer set with a cleaner flavour. Use the same weight.","Rice flour, or half cornflour and half potato starch","Cornflour",{"note":520,"swap":521,"original":522},"Extremely common in Catalonia and arguably the better version — orange rounds off the sharpness without dulling the citrus.","Half lemon, half orange peel","Lemon peel",{"note":524,"swap":525,"original":526},"Melts faster and more evenly under a torch, which helps if your flame is weak. Granulated gives a slightly thicker, more shattering crust.","Caster sugar","Granulated sugar for the crust","crema-catalana","Crema Catalana (Catalan Lemon and Cinnamon Custard)","Crema Catalana","Crema catalana","spain","Catalonia",15,20,240,"medium",[538],"dessert",[540,541],"vegetarian","gluten-free",[452,465,473,457],[544,547,549,551],{"alt":545,"src":546},"Shallow earthenware dish of pale set custard under a cracked amber burnt sugar crust with a spoon breaking through","\u002Fimages\u002Frecipes\u002Fcrema-catalana\u002Fhero.jpg",{"alt":545,"src":548},"\u002Fimages\u002Frecipes\u002Fcrema-catalana\u002Fhero-16x9.jpg",{"alt":545,"src":550},"\u002Fimages\u002Frecipes\u002Fcrema-catalana\u002Fhero-1x1.jpg",{"alt":545,"src":552},"\u002Fimages\u002Frecipes\u002Fcrema-catalana\u002Fhero-4x3.jpg",[554,555,556,557,558,559],"crema catalana","catalan custard","burnt sugar","sant josep","spanish dessert","cinnamon lemon custard","2026-08-19","dishroute-kitchen","A stovetop custard of milk infused with lemon peel and cinnamon, set with starch rather than baked, chilled hard and finished with a sugar crust burned on at the table.",{"en":564},"\u002Frecipe\u002Fcrema-catalana",{"items":566,"total":607,"page":451,"limit":837,"hasMore":838},[567,602,631,641,673,702,734,758,787,814],{"slug":568,"title":569,"shortTitle":569,"nativeName":570,"countrySlug":531,"region":571,"baseServings":572,"prepMinutes":573,"cookMinutes":574,"restMinutes":575,"difficulty":536,"course":576,"diet":578,"mainIngredients":580,"images":584,"keywords":594,"publishedAt":601,"updatedAt":601,"authorSlug":561},"paella","Chicken and Shrimp Paella","Paella","Valencia (adapted)",4,25,45,5,[577],"main",[541,579],"dairy-free",[581,582,583],"rice","chicken","shrimp",[585,588,590,592],{"alt":586,"src":587},"A wide pan of saffron-yellow paella topped with seared chicken, pink shrimp and lemon wedges","\u002Fimages\u002Frecipes\u002Fpaella\u002Fhero.jpg",{"alt":586,"src":589},"\u002Fimages\u002Frecipes\u002Fpaella\u002Fhero-16x9.jpg",{"alt":586,"src":591},"\u002Fimages\u002Frecipes\u002Fpaella\u002Fhero-1x1.jpg",{"alt":586,"src":593},"\u002Fimages\u002Frecipes\u002Fpaella\u002Fhero-4x3.jpg",[568,595,596,597,598,599,583,600],"spanish rice","saffron","socarrat","valencia","bomba rice","one-pan","2026-08-18",{"slug":603,"title":604,"shortTitle":605,"nativeName":606,"countrySlug":531,"baseServings":572,"prepMinutes":534,"cookMinutes":573,"restMinutes":607,"difficulty":536,"course":608,"diet":611,"mainIngredients":612,"images":614,"keywords":624,"publishedAt":560,"updatedAt":560,"authorSlug":561},"churros-con-chocolate","Churros con Chocolate (Spanish Fried Dough and Drinking Chocolate)","Churros con Chocolate","Churros con chocolate",10,[609,610,538],"breakfast","snack",[540],[613,452,473,461],"flour",[615,618,620,622],{"alt":616,"src":617},"Ridged golden fried churros stacked beside a small cup of thick dark drinking chocolate and a dish of sugar","\u002Fimages\u002Frecipes\u002Fchurros-con-chocolate\u002Fhero.jpg",{"alt":616,"src":619},"\u002Fimages\u002Frecipes\u002Fchurros-con-chocolate\u002Fhero-16x9.jpg",{"alt":616,"src":621},"\u002Fimages\u002Frecipes\u002Fchurros-con-chocolate\u002Fhero-1x1.jpg",{"alt":616,"src":623},"\u002Fimages\u002Frecipes\u002Fchurros-con-chocolate\u002Fhero-4x3.jpg",[625,626,627,628,629,630],"churros","chocolate a la taza","spanish breakfast","fried dough","madrid","churreria",{"slug":527,"title":528,"shortTitle":529,"nativeName":530,"countrySlug":531,"region":532,"baseServings":482,"prepMinutes":533,"cookMinutes":534,"restMinutes":535,"difficulty":536,"course":632,"diet":633,"mainIngredients":634,"images":635,"keywords":640,"publishedAt":560,"updatedAt":560,"authorSlug":561},[538],[540,541],[452,465,473,457],[636,637,638,639],{"alt":545,"src":546},{"alt":545,"src":548},{"alt":545,"src":550},{"alt":545,"src":552},[554,555,556,557,558,559],{"slug":642,"title":643,"shortTitle":644,"nativeName":645,"countrySlug":531,"region":646,"baseServings":572,"prepMinutes":534,"cookMinutes":647,"restMinutes":648,"difficulty":536,"course":649,"diet":650,"mainIngredients":651,"images":656,"keywords":666,"publishedAt":560,"updatedAt":560,"authorSlug":561},"fabada-asturiana","Fabada Asturiana (Asturian Bean and Chorizo Stew)","Fabada Asturiana","Fabada asturiana","Asturias",180,720,[577],[],[652,653,654,655],"chorizo","blood-sausage","smoked-pork","paprika",[657,660,662,664],{"alt":658,"src":659},"Earthenware pot of fabada asturiana with fat white beans in orange broth, sliced chorizo and dark morcilla on top","\u002Fimages\u002Frecipes\u002Ffabada-asturiana\u002Fhero.jpg",{"alt":658,"src":661},"\u002Fimages\u002Frecipes\u002Ffabada-asturiana\u002Fhero-16x9.jpg",{"alt":658,"src":663},"\u002Fimages\u002Frecipes\u002Ffabada-asturiana\u002Fhero-1x1.jpg",{"alt":658,"src":665},"\u002Fimages\u002Frecipes\u002Ffabada-asturiana\u002Fhero-4x3.jpg",[667,668,669,652,670,671,672],"fabada","asturias","bean stew","morcilla","compango","spanish stew",{"slug":674,"title":675,"shortTitle":676,"nativeName":677,"countrySlug":531,"baseServings":572,"prepMinutes":607,"cookMinutes":464,"difficulty":678,"course":679,"diet":681,"mainIngredients":683,"images":686,"keywords":696,"publishedAt":601,"updatedAt":601,"authorSlug":561},"gambas-al-ajillo","Gambas al Ajillo (Sizzling Garlic Shrimp)","Gambas al Ajillo","Gambas al ajillo","easy",[680],"appetizer",[682,579,541],"pescatarian",[583,684,685],"garlic","olive-oil",[687,690,692,694],{"alt":688,"src":689},"Garlic shrimp sizzling in bubbling olive oil in an earthenware cazuela with sliced garlic and parsley","\u002Fimages\u002Frecipes\u002Fgambas-al-ajillo\u002Fhero.jpg",{"alt":688,"src":691},"\u002Fimages\u002Frecipes\u002Fgambas-al-ajillo\u002Fhero-16x9.jpg",{"alt":688,"src":693},"\u002Fimages\u002Frecipes\u002Fgambas-al-ajillo\u002Fhero-1x1.jpg",{"alt":688,"src":695},"\u002Fimages\u002Frecipes\u002Fgambas-al-ajillo\u002Fhero-4x3.jpg",[697,698,699,531,700,701,680],"gambas","garlic shrimp","tapas","seafood","olive oil",{"slug":703,"title":704,"shortTitle":705,"nativeName":706,"countrySlug":531,"region":707,"baseServings":572,"prepMinutes":534,"cookMinutes":9,"restMinutes":647,"difficulty":678,"course":708,"diet":710,"mainIngredients":713,"images":717,"keywords":727,"publishedAt":560,"updatedAt":560,"authorSlug":561},"gazpacho","Gazpacho Andaluz (Chilled Spanish Tomato Soup)","Gazpacho Andaluz","Gazpacho andaluz","Andalusia",[709,680],"soup",[711,540,579,712],"vegan","nut-free",[714,715,716,685,684],"tomato","cucumber","bell-pepper",[718,721,723,725],{"alt":719,"src":720},"Glass of chilled coral-pink gazpacho topped with diced cucumber and green pepper, olive oil drizzled on top","\u002Fimages\u002Frecipes\u002Fgazpacho\u002Fhero.jpg",{"alt":719,"src":722},"\u002Fimages\u002Frecipes\u002Fgazpacho\u002Fhero-16x9.jpg",{"alt":719,"src":724},"\u002Fimages\u002Frecipes\u002Fgazpacho\u002Fhero-1x1.jpg",{"alt":719,"src":726},"\u002Fimages\u002Frecipes\u002Fgazpacho\u002Fhero-4x3.jpg",[703,728,729,730,731,732,733],"cold soup","andalusia","tomato soup","summer soup","raw","spanish",{"slug":735,"title":736,"shortTitle":737,"nativeName":738,"countrySlug":531,"region":532,"baseServings":572,"prepMinutes":607,"cookMinutes":575,"difficulty":678,"course":739,"diet":741,"mainIngredients":742,"images":743,"keywords":753,"publishedAt":560,"updatedAt":560,"authorSlug":561},"pan-con-tomate","Pan con Tomate (Catalan Tomato-Rubbed Bread)","Pan con Tomate","Pa amb tomàquet",[740,680,610],"bread",[711,540,579,712],[714,684,685],[744,747,749,751],{"alt":745,"src":746},"Grilled slice of country bread stained orange with rubbed tomato, scattered with salt flakes and glossy olive oil","\u002Fimages\u002Frecipes\u002Fpan-con-tomate\u002Fhero.jpg",{"alt":745,"src":748},"\u002Fimages\u002Frecipes\u002Fpan-con-tomate\u002Fhero-16x9.jpg",{"alt":745,"src":750},"\u002Fimages\u002Frecipes\u002Fpan-con-tomate\u002Fhero-1x1.jpg",{"alt":745,"src":752},"\u002Fimages\u002Frecipes\u002Fpan-con-tomate\u002Fhero-4x3.jpg",[754,755,756,757,699,701,627],"pan con tomate","pa amb tomaquet","catalan","tomato bread",{"slug":759,"title":760,"shortTitle":761,"nativeName":762,"countrySlug":531,"region":763,"baseServings":572,"prepMinutes":534,"cookMinutes":764,"restMinutes":533,"difficulty":678,"course":765,"diet":767,"mainIngredients":768,"images":771,"keywords":781,"publishedAt":560,"updatedAt":560,"authorSlug":561},"patatas-bravas","Patatas Bravas (Crisp Fried Potatoes with Brava Sauce)","Patatas Bravas","Patatas bravas","Madrid",35,[766,680,610],"side",[540,579,541,712],[769,770,684,685],"potato","smoked-paprika",[772,775,777,779],{"alt":773,"src":774},"Bowl of golden fried potato cubes covered in red brava sauce with a stripe of white garlic allioli","\u002Fimages\u002Frecipes\u002Fpatatas-bravas\u002Fhero.jpg",{"alt":773,"src":776},"\u002Fimages\u002Frecipes\u002Fpatatas-bravas\u002Fhero-16x9.jpg",{"alt":773,"src":778},"\u002Fimages\u002Frecipes\u002Fpatatas-bravas\u002Fhero-1x1.jpg",{"alt":773,"src":780},"\u002Fimages\u002Frecipes\u002Fpatatas-bravas\u002Fhero-4x3.jpg",[782,699,783,784,785,786,629],"patatas bravas","brava sauce","fried potatoes","pimenton","allioli",{"slug":788,"title":789,"shortTitle":790,"nativeName":791,"countrySlug":531,"region":792,"baseServings":572,"prepMinutes":533,"cookMinutes":793,"restMinutes":534,"difficulty":536,"course":794,"diet":795,"mainIngredients":796,"images":798,"keywords":808,"publishedAt":560,"updatedAt":560,"authorSlug":561},"pulpo-a-la-gallega","Pulpo a la Gallega (Galician Octopus with Paprika)","Pulpo a la Gallega","Pulpo á 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