Crema Catalana (Catalan Cream)

Ingredients:

• 1/2L of milk
• 5 yolks
• 100g of sugar
• 30g of cornstarch
• 1 lemon peel
• 2 Cinnamon sticks
• Sugar to caramelize

Procedure:

Boil the milk with the lemon peel and cinnamon stick.

On another bowl, without stirring, mix the yolks, sugar and cornstarch. Add a little milk from which we started to boil so we get a light cream.

Once the milk starts to boil mix the egg cream with the remaining milk.
Cook at low heat with care not to stick. It shouldn't get to a boiling point.
(It usually served in small earthenware pots).
When it has cooled a bit, sprinkle the cream with sugar and caramelize with the torch burner serving it immediately.

Thanks to El Recetario de Mari for this traditional recipe

Frangollo

Ingredients:
-1 L of milk
-200 gr of frangollo
-100 gr of raisins
-100 gr of chopped almonds
-1 tablespoon of aniseed
-1 cinnamon stick
-1 lemon (peel)
-4 tablespoons off sugar
-palm honey (syrup) for decorating
-1 Pinch of salt

Procedure:
Heat up a bowl with the milk, cinnamon, lemon peel, the pinch of salt and aniseed.
Once it boils, lower the heat to its minimum.
Pour the sugar and frangollo, stirring constantly with a whisk. Continue until it feels and starts looking like pudding.
You should not stop stirring until it starts to come off the sides of the container.
Then remove the lemon peel and cinnamon stick.
Remove the bowl from the heat.
Add the almonds and raisins, mixing well to the mix.
Fill the containers where you are going to serve the dessert.
Decorate with some almonds or raisins and bathe with palm honey once the dessert is cold.
Keep in the fridge or at room temperature.

Thanks to El Recetario de Mari for this traditional recipe

Arroz con Leche (Milk Pudding)

Ingredients:

• 1 L of milk
• 250g of round rice
• 200-250g of sugar
• Cinnamon stick
• 1 lemon pealed
• Ground cinnamon
• Water

Procedure:

Whiten the rice: place cold water in a pot (tap) with rice.Heat it until it begins to boil.
Remove and drain the rice.
Set the rice to the side.
Boil the milk with the sugar, cinnamon stick and lemon peel. (When removing the lemon peel, be careful not to cut the white part as this part is sour).
After the milk boils, add the rice we had set aside to it.
Let it boil for about 25 minutes at low heat.
Stir it every once in a while.Serve either hot or cold sprinkled with cinnamon.