“Would you kindly ask chef Jesse Gerner at the wonderful Añada in Fitzroy to share his recipe for crema Catalana? We go there all the time and yet I can never get enough of this simple dessert.”
Julieanne North, Fitzroy, Vic
To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.
Crema Catalana is traditionally prepared in a cazuela, a clay ovenproof dish available locally from select Spanish delicatessens and The Essential Ingredient. You’ll need to begin this recipe a day ahead.