The Rough Guide to Barcelona 8 (Rough Guide Travel Guides)

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When you want to serve it, sprinkle the rest of the sugar evenly over the

custard so that it forms a thick layer on the

caramelize the sugar topping,

you can use a kitchen blowtorch – or simply heat a wide knife or metal spatula

and press down on the sugar until it goes brown and crunchy. Repeat this over

the whole top of the dessert, wiping the knife or spatula clean and reheating

it every time.

CONTEXTS

Catalan cookery