Crema Catalana

Ingredients

• 1 litre whole milk
• 6 egg yolks
• 180 g sugar
• Lemon peel
• Orange peel
• 1 cinnamon stick
• 80 g cornstarch (Maizena)
• A little milk (to dissolve the cornstarch)

Instructions

1. Heat the milk with the citrus peels and the cinnamon stick. When it comes to a boil, turn off the heat and let it infuse for 15 minutes.
2. In a large bowl, mix the egg yolks and sugar until the mixture becomes slightly pale.
3. Strain the infused milk and add it to the yolk mixture, whisking quickly.
4. Return the mixture to the saucepan, add the cornstarch dissolved in a little milk, and cook over low to medium heat.
5. Stir constantly at a low temperature. Do not let the mixture boil — this is key to achieving the smooth and creamy texture. Continue stirring until it thickens to your liking.
6. Pour the cream into serving dishes (traditional clay dishes work perfectly). Let it cool slightly, then refrigerate for at least 4 hours, preferably overnight.
7. Just before serving, sprinkle 1–2 tablespoons of sugar on top and caramelise it with a kitchen torch until a crisp sugar crust forms.