Crema catalana
The dessert of Barcelona and all of Catalonia: a milk and egg-yolk custard scented with cinnamon and lemon, with a layer of burnt sugar that cracks when you break it. It’s traditional on 19 March, St Joseph’s Day.
Ingredients
- 500 ml whole milk
- 4 egg yolks
- 100 g sugar (plus a little more for burning)
- 20 g cornflour
- 1 cinnamon stick
- The peel of 1 lemon
How to make it at home
- Heat the milk with the cinnamon and the lemon peel (without the white pith) and leave to infuse for 10 minutes off the heat.
- Beat the yolks with the sugar and cornflour until pale.
- Strain the milk, mix it gradually into the yolks and return everything to a low heat, stirring constantly, until it thickens (without letting it boil).
- Divide between small earthenware dishes and leave to cool in the fridge for at least 2 hours.
- Just before serving, cover with a thin layer of sugar and burn it with a blowtorch or a hot iron.
The trick: Burn the sugar at the last moment: if you do it earlier, the moisture softens it.