When we first tasted this yema quemada turrón in Barcelona we knew we had to share it with you. The beautiful caramel colored surface hints at the taste of each bite - roasted almonds, rich egg yolk and most of all the charred surface with caramel and vanilla flavors. It reminded us of an excellent crème brûlée, except that the surface is smooth, not crunchy. Serve slices with freshly brewed coffee or a glass of sparkling cava to enjoy yema quemada at its best.

The turrón masters at Vicens take freshly roasted almonds and grind them, then mix the almonds with egg yolks and cane sugar. This is baked and cut into bars, which are charred by hand with a glowing hot iron as flames shoot up from the turrón. Once it cools, this delicious treat is packed for you to enjoy.

Torrons Vicens began in 1775 in the village of Agramunt in Catalonia. This special turrón making region has protected status (PGI) to ensure the quality and the candy-making traditions of this region from imitators. Turrón with this status must follow strict methods and can only be made in the village of Agramunt (pop. 5,000).

In 2016, Angel Velasco, the master turrón maker at Vicens, was awarded the title of “Best Pastry Chef in the World” at the prestigious Madrid Fusion food show. He was joined on stage by famed pastry chef Albert Adrià, who collaborated with him to create a line of dynamic new turrón flavors, such as Gin Tonic and Arroz con Leche, which are available at La Tienda.