Today is March 19 and that means it’s St. Joseph! And for Sant Josep, tradition dictates eating Catalan or Sant Josep cream. Well, the tradition or the fact that in the farmhouses when spring came the hens would start laying more eggs and the increase of the main ingredient, the egg, had to be taken advantage of. And so we did! This time, however, we propose a different ending, after burning… take a step further… and delicious.



  • 1 L of milk
  • 8 egg yolks
  • 125 g of sugar
  • 50 g of starch
  • 1 cinnamon stick
  • Cinnamon powder
  • 1 lemon peel
  • 100 g of crushed toasted hazelnuts
Crema de Sant Josep amb avellanes torrades | Ca Rosset


In a saucepan, boil the milk with the cinnamon and lemon zest.
Let it cool completely and strain it. We separate the milk into two equal parts. In a saucepan, put a part of milk and dissolve the sugar and starch. We put the pan on the fire and stir it until it starts to boil.

Off the heat, pour the other half of the cold milk into the saucepan. Add the egg yolks and mix well with the sticks until a homogeneous mixture.
Again, put the pan on the fire until it thickens. It is passed through a Chinese colander and poured into a large plate or divided into individual pans.

Let it cool and reserve it in the fridge. Just before serving, sprinkle with sugar and a pinch of cinnamon on top and with the help of a red-hot shovel or a blower is burned. And finally, the last step is to sprinkle the toasted hazelnuts to add a subtle taste to our beloved nuts.

Bon Appetit!