One of the most typical dessert of Catalonia, despite to various sources point to a Jewish origin, and that their culture was very common sweetener mix, eggs and milk. The recipe is not identical, very similar to custard or pastry cream. Differs from these by being thicker than the first and less than the second.
Catalan cream is also called San José (Sant Josep in Catalonia) because it is typical of that day. Characterized in that it is often served with a caramel layer on top, but I do not just please and in my preparation I have omitted that detail. Anyway, I explain how to do it (just a pan indicated) and, furthermore, there are many more ways to serve: with sponge fingers (lady fingers), with cream ... etc.
And if you love this sweet ... you should know that there is a Catalan cream liqueur, about 15 degrees or 18 degrees of alcohol. Ingredients
8 egg yolks.
1 liter of milk.
200-250 g of sugar, as gluttonous as we are.
40 grams of starch or cornstarch.
lemon skin.
A cinnamon stick.
We low heat milk with lemon peel cut very fine (the bitter white part) and the cinnamon stick. When we put out the fire and boil we strain to avoid leaving traces of cinnamon and lemon.
other hand whisk milk and sugar until well blended and frothy. Mix
starch or cornstarch with some of the hot milk to dilute it completely. We put the other part of the milk to reheat and incorporate the yolks slowly and mix well and then, we have milk mixed with cornstarch, making it through a strainer to prevent lumps.
keep the mixture over low heat until thickened. We must not let it boil until thickened slightly. Finally, we make the first boil and remove them. Continue to stir a bit so you do not cut or paste and put in container in which we will serve, typically a clay terrine .. Let cool to room temperature and then we put it in the fridge.
If we burn it is necessary to have a little sugar on top and a red-hot iron that will help us to burn sugar. They sell special tools for this purpose.
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