Cooking class experience — learning Crema Catalana properly

I took a cooking class specifically to learn how to make Crema Catalana correctly. The instructor explained why saffron is used the way it is — something I'd never understood from just eating it. The briny and complex result when you make it yourself is different.

Spanish eating culture centres on long social meals rather than quick eating. We learned how a tapas bar in Barcelona shapes the way this dish is eaten. The class ended with the meal and a glass of Estrella Damm beer. I've made it three times since and each time it improves. Highly recommend the cooking class approach.