Custard (Andorran Crema Andorrana)

The French have crème brûlée, the Catalans have crema Catalana, and the Andorrans have crema Andorrana. It’s similar to the other two, in that it’s a kind of creamy, custard-like dessert, but instead of the burnt sugar top, it’s accompanied by freshly whipped cream and it has a touch of lemon. It is pretty easy to make you just need to watch it closely. Crema de Catalan is believed to be Europe’s oldest custard dessert. When it says stir constantly, you really need to. You can brulée the top with either a torch or in the broiler.

3 eggs, separated using only the yolks
½ cup sugar
2 cups milk,
2 Tbsp. cornstarch
½ lemon, freshly zested
½ stick cinnamon

In a sauce pan, Mix the egg yolks with the sugar to a creamy consistency.

Add in just 1½ cups of milk and stir to thoroughly combine.

Add in the lemon zest and cinnamon stick.

Heat the mixture over medium high heat, stirring occasionally.

Meanwhile, dissolve the cornstarch in the remaining ½ cup of milk.

Start slowly adding in the cornstarch mixture, stirring constantly.

Bring to a slow boil while stirring and right when the first bubble appears, set it aside.

Ladle the custard into individual ramekins and let cool.

Sprinkle the top with sugar and Brulée the top with either a blow torch or put in the broiler until the top is scorched.