Catalan cream

From mes inspirations culinaires

Ingredients

• 500 g of milk
• 1 cinnamon stick
• the zest of 1 lime
• the zest of 1 lemon
• 4 egg yolks
• 120 g of sugar
• 25 g of cornstarch
• Brown sugar

Instructions

1. Rinse the saucepan (this keeps the milk from sticking to the bottom of the pan) before boiling the milk.
2. Remove from the heat and add the cinnamon and the citrus zests. Let it infuse for 15 min.
3. Strain it through a fine sieve and bring the weight back to 500 g. In a bowl, beat together the sugar, the egg yolks and the cornstarch.
4. Pour the hot milk over the yolk-sugar-cornstarch mixture while whisking. Transfer to the saucepan and put it back on the heat.
5. Bring to a boil, stirring vigorously, until the cream thickens.
6. Pour into ramekins (for me, special crema catalana ones ^-^).
7. Let it cool before chilling overnight, with cling film pressed against the surface of the cream.
8. When ready to serve, sprinkle with brown sugar, heat the branding iron well over a stove flame and caramelise the surface.