Crema de Sant Josep, or crema catalana, is Catalonia's best-known sweet dish. It is made from milk, eggs and sugar, and usually has a layer of hard caramel on top. In the past it was typical to eat it on St Joseph's Day, 19 March, although these days it is eaten all year round, at home or in restaurants, etc.

Because of its taste and popularity, it has given rise to other food and drinks, such as ice cream and cream liqueurs. It is also used as a filling for coques, as well as in shakes  and torrons, etc.

Crema de Sant Josep can be found in medieval recipes so we can say for sure it is one of oldest desserts in the country. It is also well documented in Catalan literature from the 14th century onwards.

Method

Ingredients: 1 l of milk, 8 egg yokes, a cinnamon stick, a piece of lemon rind, 200 g sugar, 40 g cornflour.

Boil the milk with the cinnamon and lemon rind.
Mix the egg yokes with the sugar in a bowl.
Add the drained milk with the cornflour dissolved in it.
Heat the mixture, stirring continuously with a hand whisk, until it reaches boiling point and then remove it from the heat immediately.
Pour the cream into dishes or individual bowls and leave it to cool.
Before serving, sprinkle sugar over the cream and caramelise it with a hot rod.