The Catalonian cream is also known under the name of Sant Josep being a sweet preparation, typical of Catalonia and then it extended throughout Spain. The custom is to prepare and serve it on March 19, Sant Josep’s day. It is a cream whose surface is covered with a coat of sugar and then burnt with a blowtorch or red hot iron leaving its surface as crispy as the French creme brulee. Although there are some differences in the ingredients.
Remove rind of the lemon carefully so that the white part doesn’t come on too, this is what gives it a bitter taste.
Place the milk with the cinnamon and lemon in a saucepan and take over flame until it boils. If we want to enhance the milk flavor, we can leave it covered for a few minutes.
Then remove the cinnamon and lemon rind.
On the side, Place the yolks with the sugar in a bowl and whisk them until they are foamy. Add the corn starch mixing softly until it is all bound.
If necessary, add a tbsp or two of milk to finish binding.
Add the hot milk gradually and then place over flame, always stirring until it thickens.
If we fail to stir, the egg would cook, leaving lumps in the cream.
Continue cooking over low flame until it thickens and boils. Leave it on the flame for 1 or 2 more minutes and remove.
Pour into individual ceramic dishes and cool. When serving sprinkle coating the entire surface with sugar.
With a blowtorch or red hot iron burn the sugar, this gives it its particular color and crispiness of this cream.
1 quart of milk
1 stick of cinnamon
2 strips of lemon rind
1 cup of sugar
1/2 cup of corn starch