Crema Catalana

Ingredients

• whole milk500 ml
• large egg yolks5
• granulated sugar100 g, plus 4 tbsp for the crust
• cornstarch2 tbsp
• lemon1, peel only (no pith)
• cinnamon stick1

Steps

1. 1

   Warm milk with lemon and cinnamon.

   Warm the milk with the lemon peel and cinnamon stick over low heat until just steaming, then turn off and let steep for 10 minutes.

2. 2

   Whisk yolks with sugar and cornstarch.

   Whisk the yolks with the 100 g sugar and cornstarch in a bowl until pale and ribbony.

3. 3

   Strain and temper the milk.

   Strain the infused milk, then pour it slowly into the yolks while whisking constantly to temper.

4. 4

   Cook custard until thickened.

   Return everything to the pan and cook over medium-low, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon, 4 to 6 minutes.

5. 5

   Divide and chill custard.

   Divide among four shallow ramekins, press plastic wrap onto the surface, and chill for at least 3 hours.

6. 6

   Torch the sugar topping.

   Just before serving, sprinkle each custard evenly with 1 tbsp sugar and torch until the top is amber and crackling.