the catalan cream

The Catalan creme brulee recipe was traditionally prepared on March 19. Catalan families honored Saint Joseph's day with this mouthwatering egg custard recipe with a caramelized sugar topping

It was a good excuse to celebrate the arrival of the spring and often the end of the Lent fasting weeks.
It's not by chance that the main ingredient of the creme brulee recipe was milk. At this time of the year, there was already plenty of milk as cows and ewes had already given birth to their calves and lambs.
This creme brulee recipe is known by at least three names, crema catalana, Catalan cream, crema de Sant Josep, Saint Joseph's creme, in honor of this patron saint, and crema cremada, literally "burnt cream", which refers to the crust of "burnt" sugar that tops the Catalan custard recipe.
Back then, Saint Joseph's day was the only day of the year you could enjoy this delicious dessert recipe. As you may have guessed, now you find this creme brulee recipe in the dessert lists of virtually all restaurants across Catalonia.
You can eat the Catalan creme brulee recipe by itself, but you also find it in other delicious dessert recipes like apples stuffed with crema catalana, (coming as soon as possible to this web), or in several sweet coques or pastries.