Catalan Creme

Technical stages for Catalan Creme :

• Peel off the zest of half a lemon.
• Bring 80 cl of milk to a boiling point with the cinnamon stick and lemon zest.
• Whisk the egg yolks with the sugar until pale and foamy.
• Pour the boiling milk on the eggs. Mix well.
• Dilute the cornstarch in the remaining 20 cl of cold milk.
• Mix well to prevent chunks.
• Add the cornstarch to the first mix still warm and mix well. Take out the cinnamon stick.
• Transfer in the pot you boil the milk with and cook, stirring regularly.
• The cream must not boil but will thicken.
• When finished pour the cream in ramequins and let cool.
• Preheat your grill (if you don't have any you can use a culinary torch).
• Sprinkle the surface of the cream with brown sugar and broil or caramelize the surface.