Crema Catalana

                                                                                  

  

Ingredients: 

 - 1l of milk

    - 6 egg yolks

    - 200gr of sugar

    - 40gr of maize flour (corn starch)

    - Lemon peel

    - 1 cinnamon  stick

Process:

In a sauce pan put 2/3 of the milk

Add the peel of a lemon trying to avoid the white part (I grate the lemon peel to get zest)

Add the cinnamon

Heat it up without reaching boiling point so that the  milk gets the lemon and the cinnamon flavor

In a separate bowl add the egg yolks with the other 1/3 of the milk

Add the sugar to the egg and milk mixture

Add maize flour and stir well so it dissolves

When the milk is hot enough (starts steaming) remove the lemon skin and the cinnamon, if you have grated the lemon then only the cinnamon.

Take the sauce pan off the stove and using a strainer add the milk, egg and maizena mixture. 

 Put the sauce pan back on the stove at a medium-low heat and constantly stir  ensuring the mixture does not stick at the bottom

After 6-8 minutes you will see the mixture starts getting thicker. Do not make it too thick it should have a custard consistency.

 Put it in small serving cups or plates and cover it with cling film making sure that the cling film is touching the cream to avoid a skin from creating. Cool them at room temperature and then put them in the fridge.

 Before serving sprinkle some white sugar and with the help of a flame torch burn the sugar to create the brittle.