Sant Josep's dlightful pudding (Recipe)

Often claimed to be the original Crème Brûlée recipe the Crema Catalan is my desert of choice. It is sometimes referred to as Crema Sant Josep though Crema Catalan is the more usual name. I find that after spicy food this dish is particularly soothing.

If you would like to make your own version here is the recipe;

• 6 egg yolks
  
• 3/4 litre of whole milk
  
• 150 grams of castor sugar
  
• a little lemon peel ( add orange peel optional)
  
• 3 tablespoons of corn flour
  
• whole cinnamon stick
  
• Vanilla pod (optional but a little luxury)
• 50 grams of brown sugar for caramel topping.

Start by beating the eggs lightly then add the castor sugar and whisk the mixture.

Warm the milk in a saucepan (reserving a little) add the fruit peel, cinnamon stick and vanilla pod, after allowing the flavourings to infuse the milk increase the heat and bring the milk to a boil.

Mix the corn flour with the reserved cold milk to produce a smooth paste.

Sieve the hot milk to remove the flavouring ingredients. Add the hot milk to the egg and sugar mixture and keep stirring. Return the mixture to the heat.

Add the cornflour paste to the mixture, continue to stir until it thickens.

Remove from the heat and allow to cool. Pour the mixture into individual serving dishes and place in refrigerator to set.

Before serving cover the top of the individual puddings with brown sugar.

Place the Crema Catalan under a hot grill or heat the top with a blowtorch, until the sugar topping melts and caramelises.

 Allow Caramel top to set and serve.