Hailing from Roussillon, Catalan cream—known locally as crema cremada—is the region's most celebrated dessert and the true forebear of France's famous crème brûlée. Chefs worldwide have adopted it, but this classic version shines with cinnamon, lemon, and orange for an authentic, time-honored flavor.
Pour the milk into a saucepan and bring slowly to a boil. Meanwhile, wash and dry the orange and lemon, then zest them. As the milk simmers, add the zests and cinnamon stick. Cover and reduce to very low heat to infuse the flavors for 15 minutes.
While infusing, beat the whole eggs and yolks in a large bowl until thick and frothy. Whisk in the flour and cornstarch smoothly, eliminating any lumps. Remove the milk from heat, strain out the solids, and gradually pour it into the egg mixture, stirring constantly to blend perfectly. Return to the pan, bring to a boil while whisking vigorously, then simmer gently for 5 minutes until smooth and creamy.
Once thickened, pour the cream into an earthenware gratin dish to form a 3 cm layer. Cool to room temperature, then refrigerate for 2-3 hours. Just before serving, preheat the broiler. Sprinkle an even layer of brown sugar over the top. Broil for seconds until caramelized into a crisp crust—watch closely to prevent burning.
Serve immediately for the perfect contrast of creamy custard and crunchy top.
