Crema de Sant Josep (Crema Catalana) is a typical catalan dessert. It looks like a soft and creamy base, topped with a crispy layer caramelized sugar.
This famous dessert is traditionally served on the 19th of march at the feast of Sant Josep.
- 2 cups of milk
- 2 teaspoons of vanilla extract
- 2 cinnamon sticks
- The lemon zest
- The orange zest
- 4 egg yolks
- 4 tablespoons of semolina sugar
- 2 tablespoons and a half of cane sugar
- (Preheat oven to 140 degrees)
You have to put the milk in a pan with the vanilla and the lemon zest untill the boil. Then you have to turn off the flame, filter the solid skin and keep aside.
Oyu have to mix the egg yolks in a bowl with the semolina sugar. Then you have to put the hot pan liquid on yolks, stirring frequently. After you have to Remove the foam that will form on the surface.
You have to bake the cream in a copper pan and dip it into another low pan that you will fill for half the water. Then you have to cover with a sheet and leave for at least half an hour.
Once removed from the oven, refrigerate the Catalan cream for at least two hours.
After the necessary time, you have to remove the cream from the fridge and sprinkle it on the sugar cane surface. At this point you can put it all in the oven, with the grill, for 2/3 minutes or flaming the surface with a kitchen jug. Cane sugar will have to form a small icing on the surface of the cream that will become hard.
Let it rest for at least a quarter of an hour and serve cold.