|Margarita's International Recipes|
I've never made creme brulee, so I can't tell you if there are any differences between the acclaimed French dessert and crema catalana. They definitely work under the same principle. The custard is relatively easy to make, and you are likely to have all the ingredients you need at home. What didn't work for me was the caramelizing of the sugar. I don't have a kitchen torch, and perhaps my broiler never got hot enough, but the sugar just would refuse to caramelize. Perhaps you'll have better luck. That said, I think you should probably look for another recipe, or double the quantity of sugar used in the custard - it just wasn't sweet enough.
Adapted from a recipe in Williams Sonoma Barcelona: Authentic Recipes Celebrating the Foods of the World