In Catalan cuisine, crema catalana (“Catalan cream”) or crema cremada(“Burnt cream”), is a dish similar to crème brûlée. It is traditionally served on Saint Joseph’s Day (March the 19th) although nowadays it is consumed at all times of year. The custard is flavored with lemon ororange zest, and cinnamon. The sugar in crema catalana is traditionallycaramelized under an iron broiler or with a specially made iron, not with a flame. Crema Catalana is sometimes baked with a pineapple on top.