Crema catalana is a traditional Spanish dessert made from milk, egg yolks and sugar. It is considered by some to be the forerunner of the crème brûlée. It is from Catalonia, Spain, where it is a specialty.
3 dl [0,6 pt] cream
1 cinnamon stick
2 dl [0,4 pt] milk
200 g [7 oz] sugar
5 egg yolks
100 g [3,5 oz] brown sugar / sugar
200 g [7 oz] raspberries
1 stalk fresh mint
This is what you do
 Set the oven at 85° C /185° F. Heat the cream, cinnamon stick, grated rind of washed oranges, milk and sugar. Take it off the heat and let it sit for about 20 minutes. Strain the mixture over the yolks, stirring well.
 Divide the mixture into ramekins and bake for 40-50 minutes until it has set.
 Sprinkle a thin layer of sugar on top of each ramkin and caramelise it with a gasburner (see bottom small picture). Server Crema Catalana with raspberries and garnish with mint.