Crema Catalana 🍮

Method

1. 1

   Warm the milk with the cinnamon stick and lemon strip to just below simmer; off heat, steep 15 minutes.

2. 2

   Whisk yolks, cornstarch and 50 g sugar to a pale paste; loosen with a ladle of the hot milk.

3. 3

   Strain the remaining milk back on the heat; pour in the yolk mix and stir over medium until it thickly coats a spoon, 2-3 minutes. Do not boil hard.

4. 4

   Pour into shallow ceramic dishes, cool, then chill at least 4 hours, overnight is better.

5. 5

   Before serving, dry the surface, dust a thin even layer of sugar and torch or broil until amber and glassy; rest 2 minutes so the crust sets.