1 L whole fresh milk
1 cinnamon stick
the zest of 1 lemon
6-8 egg yolks
200 g white sugar
30 g cornstarch
Dissolve the cornstarch in a cup of cold milk. Mix the egg yolks with half of the sugar and this mixture, until homogeneous.
In a little pot, heat the rest of the milk with the zest of the lemon, the cinnamon stick and the second half of sugar until it boils. Remove from the heat and let it chill for around 10 minutes. Boil again , remove the zest and the cinnamon stick and pour into the egg mixture. From now on, never stop stirring.
Heat the mixture on a low heat, and continue on stirring without stop, cooking until it gets thicker and dense. The key to a perfect crema is to cook it on a low heat, to avoid overcooking it. If it boiled, the eggs could curdle and the mixture could separate. When finished, remove from the heat and serve inmediately into the typical ceramic ramekins for the crema catalana. Let it chill for around 3 hours, and, just before serving, cover the crema with sugar and broil. This dessert is typical in 19th march, on St.Joseph’s (Sant Josep) day, so this is why it can be called Crema de Sant Josep. Besides, it was usually eaten during springtime too. Happy father’s day!! Â [/two_third_last]