For me, without a doubt, homemade crema catalana is much more than a dessert. This traditional crema catalana recipe is home, tradition and family. Its flavor has stayed in my memory since I was very little and, to this day, it remains a festive dessert that fills me with nostalgic happiness with every spoonful.

Today I'm going to share a bit of its history, and I'll also tell you what crema catalana contains and how to make crema catalana at home, which I'm sure is how it's made in many other households, because it's a traditional recipe. Although essentially the ingredients of crema catalana or crema de San José are the same in every home, and it's usually flavored with lemon, some people do it with orange, tangerine or even lime. With the peel of any of these citrus fruits, the result is delicious.

But what is certainly a matter of debate is the final touch. Because I assure you there are as many passionate defenders of burnt crema catalana as there are supporters of non-burnt crema catalana. Since it's completely optional and it's caramelized just before serving, no blood is ever shed because everyone can order it how they like and enjoy it however they prefer.

A little history of crema catalana

Although it can be eaten any day of the year, without a doubt crema catalana is the quintessential traditional dessert for St. Joseph's Day (Father's Day). It's also known as crema quemada or crema de San José. It used to be prepared around this time, at the gates of spring when hens tend to lay more eggs. In country homes this surplus was used in all kinds of desserts, and one of the most reproduced was crema catalana. A great use-it-up recipe!

It appears in 14th-century cookbooks as "leche cocida" (boiled milk) and is considered one of the oldest desserts in Europe in its category. Also, like all traditional recipes, the origin of its name has a legend, in this case based on the visit of a bishop to a convent. The nuns cooked a flan to offer the bishop, but it turned out more liquid than expected and, to fix it, they added a layer of burnt sugar. The bishop tried it and burned himself, saying: "Crema, crema!", (which translated into Spanish is: burn!, burn!).

Homemade crema catalana recipe

Without further ado, let's get to what really matters, the homemade crema catalana recipe. Although it's a very simple traditional recipe, it asks for a little time to cook the custard, and also a bit of patience to wait for it to cool so you can savor it, burnt or unburnt! I hope you like it so much that you make it your Sunday dessert.

Ingredients

• 1 liter whole milk
• 8 egg yolks L
• 200 g sugar
• 50 g wheat starch (or 40 g corn starch)
• 1 cinnamon stick
• The peel of one lemon (without the white part)

Preparation

1. From the liter of milk, set aside one cup or a glass and reserve it.
2. Heat the remaining milk in a saucepan over medium heat along with the lemon peel and the cinnamon stick. When it boils, turn off the heat and cover the pan so the milk can infuse for a few minutes.
3. Dissolve the wheat starch or corn starch in the milk you had reserved in the cup or glass. Mix well so there are no lumps.
4. Place the egg yolks in a bowl with the sugar and stir well (without aerating) until the mixture is uniform and looks pale. Add the milk with the starch and stir well to combine everything.
5. Remove the lid from the pan and heat the milk again until it returns to a boil. Carefully add the egg mixture. Lower the heat and stir the mixture with a spatula or wooden spoon.
6. Let the custard cook, stirring constantly, always over low heat until it begins to boil (you'll see it start to thicken).
7. Remove from heat, take out the lemon peel and the cinnamon stick, and quickly divide among some small ceramic dishes. Let the custard cool to room temperature and place in the fridge to rest chilled.
8. If you like it caramelized, just before serving add a generous amount of sugar on top and caramelize it with the typical brûlée torch or with a kitchen blowtorch. If you prefer it uncaramelized, serve as is.
9. You can accompany it with ladyfingers, cookies or carquiñoles.

Suggestions

• If you prefer, you can serve the custard directly in a wide ceramic mold instead of in individual ramekins or small dishes.
• When dividing the custard it's ideal to strain it to remove any possible lumps that may have formed while cooking.
• It's best to prepare the custard the day before; it shouldn't be eaten hot and the flavors settle.