Creme Brulee, Catalan Style (Crema Catalana)

6 egg yolks
1 cup granulated sugar
3 1/2 cups milk
Zest of 1 lemon
2-inch piece of cinnamon stick
3 tablespoons cornstarch

Beat the egg yolks and 3/4 cup of the sugar in a bowl.

Heat 3 cups of the milk, along with the lemon zest and cinnamon stick, in a pot over moderate heat just until it begins to boil. Remove the milk from the heat and strain into the egg mixture, whisking constantly.

Dissolve the cornstarch in the remaining milk and add it to the mixture.
Pour the mixture into the pan and cook over low heat, stirring constantly, just until it begins to bubble.

Pour into individual ovenproof serving dishes and refrigerate for at least 2 hours.

Before serving, sprinkle the remaining sugar over the top of the custards and place under a preheated broiler until the sugar is melted, light brown and bubbling.
Serve immediately.

Serves 6 to 8.

Galician Almond Torte (Torta de Almendras Santiago)

This is usually decorated with a stenciled cross of Santiago de Compostela on the top.

1 pound blanched, skinless almonds or almond powder
10 tablespoons butter
2 cups granulated sugar
6 eggs
1 1/4 cups all-purpose flour
Juice and grated zest of 1 lemon
Confectioners’ sugar

Toast the almonds in a preheated 350 degrees F oven until light golden brown.
Process in a food processor until finely ground.

Beat the butter and sugar together until light and fluffy.
Beat in the eggs one at a time.
Add the flour, ground almonds and lemon zest and stir just until mixed.
Pour into a greased and floured springform pan and bake until a knife blade inserted in the center comes out clean, about 1 hour.

Cool for 15 minutes, then pour the lemon juice over the surface. Remove from the pan and cool on a rack.
Dust with confectioners’ sugar before serving.

Serves 10 to 12.

Dreams (Sonhos - Portugal)

1/4 pound butter
2 tablespoons granulated sugar
1/4 teaspoon salt
1 cup water
1 cup sifted all-purpose flour
4 large eggs
Vegetable oil (for deep frying)
Cinnamon sugar — 1/2 cup granulated sugar
mixed with 2 teaspoons ground cinnamon

Bring the butter, sugar, salt and water to a boil in a small saucepan over high heat.
Remove from the heat and add all the flour at once.
Beat vigorously with a wooden spoon until the mixture comes together in a ball.
Add the eggs one at a time, beating vigorously until each egg is absorbed by the dough before adding the next.
The dough will give the appearance that it is separating, but beating will incorporate the eggs.

Heat the vegetable oil to 375 degrees F and carefully drop the dough by rounded tablespoonsful.
Do not fry more than 3 or 4 at a time, and try to keep the temperature of the oil as close to 375 degrees F as possible.
Fry the pastries for 3 to 4 minutes, turning as necessary, until golden brown on all sides.
Drain on paper towels, and sprinkle with cinnamon sugar while still hot.

Makes about 2 dozen; allow 3 to 4 per serving.