Much of Andorran food is Catalan in nature. This is the Catalan version of Creme Brulee. The Catalans and French disagree on who created the dish first. The major difference between the French version and the Catalana is in this one you can taste the Moorish influence of the cinnamon and the citrus peel. It's very common to eat on March 19th, Saint Joesph's Day.
- 1 cup sugar (divided)
- 4 egg yolks
- 1 T cornstarch
- 1 cinnamon stick
- 1/2 lemon or orange rind (I used orange)
- 2 cups whole milk (I used 1 cup cream and 1 cup 2%...it evens out...)
- In a pan, but not on the heat yet, beat together the egg yolks and 3/4 cup of the sugar until the mixture becomes frothy
- Add the cinnamon stick and grated lemon/orange rind.
- Mix the cornstarch with 2 T of cold milk. Once well incorporated, add to the rest of the milk.
- Turn the heat on medium-low and slowly add the milk to the egg mixture.
- Stir until it just starts to thicken and then remove from the heat. This took me about 12 minutes.
- Remove the cinnamon stick before pouring the mixture into 4 ramekins.
- Refrigerate at least 2-3 hours or overnight
- Pre-heat broiler. Sprinkle the remaining sugar over the cremas. Broil for 10 minutes. Serve immediately.