Crema Catalana with Strawberries

Many Catalonian families make crema catalana on March 19 which is St. Joseph's Day. Apparently hens lay more eggs at this time of year than any other, so the 8 yolks required are readily available. The tradition is so deeply rooted, that in Catalan, the dessert is called crema de Sant Josep.

Requires 25 minutes to cook and 2 hours to chill

Yield:
Serves 4
Category:
Desserts
Cuisine:
Spanish

INGREDIENTS:

  • 1 lemon (unwaxed)
  • 4 cups milk
  • 7/8 cup sugar
  • 1 stick cinnamon
  • 1 vanilla bean
  • 7 tsp. cornstarch
  • 8 egg yolks
  • 2 cups of strawberries

DIRECTIONS:

  1. Peel the lemon. Pour 3 cups of milk into a saucepan, then sprinkle the sugar over the milk. Add the cinnamon, vanilla bean and lemon peel, then bring to a boil. Lower the temperature and leave the milk to steep.
  2. Dissolve the cornstarch in 1 cup of milk in a bowl. Beat together egg yolks and fold into the milk.
  3. Strain the flavoured milk from step one through a sieve, leaving the vanilla bean and lemon bits behind
  4. Pour the flavoured milk into a large pot and gently heat on the stove, gradually adding the egg yolk mixture, and stirring continuously.
  5. Continue heating the milk, still stirring continuously until it is thick and creamy. Remove from the heat, and put in the refrigerator to cool.
  6. Wash and top the strawberries. Cut into quarter or thick slices. Whisk the cooled cream again, then pour into a serving bowl. Garnish with the strawberries.

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This recipe can be found online at: lemonzest.ca/Home/Recipes/201