Tarta de crema catalana 
Catalan Cream Cake
Cooking Instructions
- 1
Take a saucepan and add the milk, cinnamon stick, and peels. Heat until it boils, then remove from heat.
- 2
Meanwhile, take a 9-inch springform pan and line it with parchment paper. Pour some milk onto a plate to soak the ladyfingers, which will be placed in the pan.
- 3
Form a single layer as the base.
- 4
Next, take a bowl and add the egg yolks, sugar, and cornstarch. Beat well.
- 5
You'll see it becomes a paste. When it does, take the saucepan with the boiled mixture, remove the cinnamon and peels.
- 6
Add the prepared mixture to the saucepan and heat, stirring constantly, until it thickens. Then remove from heat.
- 7
In a small bowl, mix the gelatin with 2 tablespoons of water until dissolved. If there are lumps, warm it slightly in the microwave, then add it to the cream mixture and stir.
- 8
Ensure everything is well dissolved, then pour the mixture into the pan and let it cool until the next day.
- 9
Once set, remove from the pan, sprinkle sugar on top, caramelize with a torch, and it's ready to eat.
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