Crema a l'andorrana (andorrana style cream)

Popularly known as crema cremada or crema de Sant Josep, since it was traditionally a typical dessert eaten on March 19, it is popular in Andorra, Catalonia, the Balearic Islands and Valencia. It is already present in recipes from the Middle Ages. It continues to be extremely popular. It is known as “crema catalana” or “crème brûlée” in other regions and countries. Its popularity has led to the emergence of various derived foods (liqueurs and ice cream) and used as a filling for cakes, among other desserts.

A common tradition is to beat the egg whites with a bit of sugar, put them in a pastry sleeve, and create figures around the cream.

And if all this is not enough to tempt you, we offer you this popular saying: "Eggs and milk rejuvenate you."
 

Method for 4 people:

Infuse the milk with the peeled lemon (avoid the white part) and the cinnamon for 5 minutes.

Separate the egg whites from the egg yolks and, in a separate bowl, beat the yolks and mix with sugar.

In a bowl, blend the starch and potato starch with a little cold milk.

Add eggs and sugar.

Then remove the lemon peel and the cinnamon stick from the milk and strain it, pouring it into the container where you have the other ingredients while stirring constantly.

Cook all the contents in the bain-marie for 10 minutes while stirring and not allowing it to boil.

Finally, pour the cream on a plate or in different containers, cover it with a little sugar and burn this sugar with a hot iron. A delicious dessert.

Ingredients to prepare crema a l’andorrana:

-750 ml of milk
-1 lemon peel
-1 cinnamon stick
-6 eggs
-200 g of sugar
-20 g of starch
-10 g of potato starch

This delicious dish is one of the most popular desserts in both homes and restaurants and is currently consumed all year round.