<P> In Catalan cuisine, crema catalana ("Catalan cream") or crema cremada ("Burnt cream"), is a dish "virtually identical" to crème brûlée; The first known recipe for crema catalana appears in the Catalan cookbooks Llibre de Sent Soví (14th century) and Llibre del Coch (16th century). The recipe included a custard cream, over which sugar was poured and subsequently burnt with a hot iron rod, creating the characteristic burnt crust . Analogous recipes appear in 17th century Spanish cookery books, usually under the name of Cream of Saint Joseph ("Crema de san José"), since it was a traditional dessert served during Saint Joseph's Day, although nowadays it is consumed at all times of the year . The custard is flavored with lemon or orange zest, and cinnamon . The burnt sugar topping is documented in 1770 . The recipe was referred to as crema catalana (Catalan cream) for the first time by the Spanish friar Juan de Altamiras in his 1745 cookbook, where the recipe was said to be of Catalan origin . However, there are claims that Juan de Altamiras got his recipe during his stay in the Portuguese city of Monsaraz, Alentejo in his youth . </P> <P> Crème brûlée is usually served in individual ramekins . Discs of caramel may be prepared separately and put on top just before serving, or the caramel may be formed directly on top of the custard immediately before serving . To do this, sugar is sprinkled onto the custard, then caramelized under a salamander broiler or with a butane torch . Two styles exist to make crème brûlée . The common format is to create a "hot" custard, traditionally by whisking egg yolks in a double boiler with sugar and incorporate the cream, with vanilla following once the custard is off the heat . Likewise, this can be achieved by tempering the egg yolk / sugar mixture with hot cream, then adding vanilla at the end . There also exists a "cold" method, wherein the egg yolks and sugar are whisked together until the mixture reaches ribbon stage . Then, cold heavy cream is whisked into the yolk mixture followed by vanilla . After the custard is achieved, the mixture is dished into ramekins and the ramekins are placed into a large pan . Hot / boiling water is poured into the pan until it reaches halfway up the ramekin and is placed into the oven until the center is jiggly and the edges set . Pulling the crème brûlée out at this point ensures a creamy dessert . </P>

What is difference between flan and creme brulee