Crème catalane 
Crème Catalane
Cooking Instructions
- 1
Bring the milk to a boil with the cinnamon stick and lemon zest. Cover and let steep for 15 minutes. Strain the milk to remove the lemon zest and cinnamon stick.
- 2
Mix the sugar with the cornstarch. Add to the egg yolks and beat until the mixture becomes pale. Gradually add the hot milk to the mixture, whisking constantly.
- 3
Pour everything into a saucepan and cook over medium heat, stirring constantly, until the custard thickens. Pour into ramekins and let cool to room temperature with plastic wrap placed directly on the surface of the custard.
- 4
Once cooled, refrigerate for 3-4 hours. For best results, prepare the day before serving.
- 5
Take the custards out of the fridge one hour before serving. Sprinkle light brown sugar on top and caramelize with a kitchen torch.
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