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Beat the egg yolks together with the sugar until you have a smooth, frothy mixture. Mix the potato flour with a little milk and boil the remaining milk together with the lemon rind and the piece of cinnamon. Filter the liquid and pour it slowly on to the yolk mixture, stirring all the time. Blend in with the potato flour and mix at length.

But the pot onto the fire at a low heat and bring to a boil stirring all the time. Remove it from the fire and pour the mixture into individual cups, preferably made of earthenware, and let them cool completely. Sprinkle them with icing sugar and pass them under the grill to caramelise the sugar. Serve straight away.

We recommend you drink a Marsala, a harmonic, full bodied and pleasantly almond white wine with your dessert.

Catalonia, where this dessert originates, lies at the north-eastern corner of Spain. The Crema Catalana recipe is part of a highly sophisticated cuisine of the area and is similar to Creme Brul, or Creme Caramel but when well prepared is far superior.