Catalan Creme

Prepare all the ingredients.

Peel off the 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 in the remaining 20 cl of cold milk.

Mix well to prevent chunk formation.

Add the cornstarch to the first mix still warm...

...and mix well. Remove the cinnamon stick.

Transfer in the pot you boiled 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 (see picture).

Serve immediately.