Crema Catalana

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Recipe

Ingredients

2 cups	whole milk
1 stick	cinnamon
1	lemon peel (from 1 lemon)
4	egg yolks
1/2 cup	granulated sugar
1 tablespoon	cornstarch
1/4 cup	granulated sugar (for caramelizing)

Instructions

1. 1 In a medium saucepan, combine the milk, cinnamon stick, and lemon peel. Heat over medium heat until it just begins to simmer. Remove from heat and let it infuse for 10 minutes.
2. 2 In a bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale.
3. 3 Remove the cinnamon stick and lemon peel from the milk. Gradually whisk the warm milk into the egg yolk mixture until well combined.
4. 4 Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens to a custard-like consistency, about 5-7 minutes. Do not let it boil.
5. 5 Pour the custard into small ramekins and let them cool to room temperature. Then refrigerate for at least 2 hours until set.
6. 6 Before serving, sprinkle the top of each custard with a thin, even layer of sugar. Use a kitchen torch to caramelize the sugar until golden brown and crisp.