Preparation: This is a great dessert very easy to make and requires 2-3 hours of refrigeration before serving. Make it the day before and leave it in the fridge until you are ready to serve. Then, heat the broiler, caramelize the sugar and serve!

In a container, beat together the egg yolks and 3/4 cup sugar until thoroughly blended and the mixture turns frothy

Add the cinnamon and grated lemon rind.

Pour in the milk and cornstarch

Slowly heat the mixture, stirring constantly, just until thickened

Caramelize the sugar

Crema de Sant Josep Crema Catalana or Catalan Cream is the Catalan name and version of the French dessert, crème brulée. In fact, many regions lay claim to the origin of the dessert. Wherever it originated, enjoy and let it dissolve in your mouth! It is a great dessert for Spring, since it is also called Crema de Sant Josep, or St. Joseph’s cream, traditionally prepared on March 19th, St. Joseph’s Day, the Spanish equivalent of Father’s Day in the USA.

(diapositiva 1) In un contenitore, sbattere insieme i tuorli e 3/4 di una tazza di zucchero fino ad amalgamare la miscela che deve diventare schiumosa. (diapositiva 6) Scaldare lentamente il composto, mescolando costantemente, fino a quando sarà addensato.