Cooked by: Titi		History: Dessert originally eaten on Saint Joseph Day (march 19th) as a break on the strict Lent diet. One of the theories says that it was originally created by the jewish communities of Catalonia, specialised on sweet desserts made with milk and eggs. Similar to the french crème brûlée, it is important to know that the catalan version does not use the 'bain marie' technique and is based on milk. This is probably the most international and famous dessert of catalan cooking thanks to its easy cooking, originality and, basically, the burnt sugar on its top thanks to the famous rod (it has became a gas burner thanks to Ferran Adrià and the new wave of catalan chefs). Its popularity has originated a kind of "torró" (catalan nougat candy) and a liquor. The town of Sant Bartomeu del Grau celebrates on March 4th a Catalan Cream contest during its XIII Craft and Comercial Fair.
Typical of: Saint Joseph (march 19th)
Origin: Jewish cooking of Catalonia
Ingredients: Lemons, sugar, egg yolks, milk, starch, cinnamon ... and a special rod.