Crema catalana 
Cooking Instructions
- 1
Pour the milk into a saucepan and bring it to a boil with the cinnamon stick and lemon peel. You can also add orange peel. Remove from heat and let it cool slightly.
- 2
Separate the egg whites from the yolks and beat the yolks with the sugar and cornstarch. The mixture will be a bit dry at first, but it will become creamy gradually.
- 3
Slowly pour the infused milk into the bowl through a strainer. Stir everything and pour it back into the saucepan. Cook over low heat, stirring constantly, until it starts to thicken.
- 4
Remove from heat and divide into molds. Let it cool to set. Just before serving, sprinkle with sugar and caramelize it with a torch or special tool.
- 5
With the egg whites, I made meringue by adding a teaspoon of sugar and broiling it in the oven for a few minutes. Keep an eye on it to prevent burning, as it cooks quickly.
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