Crema catalana is a traditional Spanish dessert made from milk, egg yolks and sugar. It is considered by some to be the forerunner of crème brûlée. The crema catalana on the pictures is sered with citrus salad.
8 dl [1,6 pt] cream
2 dl [0,4 pt] milk
150 g [5,3 oz] sugar
1 orange, grated
4 cinnamon sticks
10 egg yolks
 Heat the cream and milk with half the sugar. Add the peel from the orange and cinnamon sticks. Let it simmer for 15 minutes.
 Whisk together the eggs in a bowl with the remaining sugar and strain the hot milk mixture over the eggs. Mix well.
 Strain the milk/egg mixture and distribute it in ramekins.
 Bake the ramkins in the oven at 95 C / 205 F for about 1 hour, until the mixture has solidified. This may take longer. Cool.
 Serve the creme catalane with a fresh citrus salad or a good vanilla ice cream.