Crema Catalana (Spain)

Preparation

1. 1

   Heat the milk with the lemon zest (peeled without the bitter white pith) and the cinnamon stick until simmering, then remove from the heat and let it infuse for 10 minutes, covered.

2. 2

   Whisk the egg yolks with the sugar until the mixture pales and almost doubles in volume: this shows the sugar has properly dissolved into the yolks.

3. 3

   Add the cornstarch dissolved in a little cold milk (this prevents lumps), then pour in the strained infused milk little by little while whisking constantly to temper the eggs.

4. 4

   Pour it all back into the saucepan and heat over low heat, stirring constantly with a wooden spoon, until the cream thickens and coats the back of the spoon (never let it boil, or the yolks will curdle).

5. 5

   Divide immediately into shallow ramekins so the cream cools evenly, let cool slightly then cover with cling film touching the surface and refrigerate for at least 2 hours.

6. 6

   Just before serving, sprinkle an even thin layer of sugar and caramelise with a blowtorch (or under a very hot oven grill, watching closely) until you get a crisp, amber crust.