Crema Catalana

Ingredients

• 3 cups whole milk
• 1 cinnamon stick
• 3 wide strips lemon peel
• 6 large egg yolks
• ¾ cup granulated sugar, divided
• 2 tbsp cornstarch

Method

1. Warm the milk with the cinnamon stick and lemon peel until steaming, then cover and let it steep for 15 minutes. Remove the cinnamon and peel.
2. Whisk the yolks, ½ cup of the sugar and the cornstarch in a saucepan until pale.
3. Slowly whisk in the warm milk. Cook over medium-low heat, stirring constantly, until the custard thickens and just begins to bubble, 6 to 8 minutes.
4. Pour into 6 shallow ramekins, cool, then cover and chill at least 4 hours.
5. Just before serving, sprinkle the remaining sugar over the tops and caramelize it with a kitchen torch until deep amber.

Notes