Crema Catalana

Ingredients

• 1 litro leche entera
• 6 yemas de huevo
• 150 g azúcar (más para quemar)
• 40 g maicena
• 1 rama canela
• 1 limón (solo la piel, sin lo blanco)

Method

1. Infuse. Heat the milk with the cinnamon stick and lemon peel to a boil. Turn off, cover and steep 10 minutes.
2. Thicken. Whisk the yolks with the sugar and cornstarch until pale. Strain the milk into the mixture, slowly, stirring.
3. Cook. Return everything to medium heat and stir constantly with a spatula or whisk until it thickens — 5–7 minutes from the first steam. Do not boil.
4. Portion. Pour into small clay dishes and smooth the surface. Chill at least 3 hours.
5. Burn. Cover each cream with a thin layer of sugar and burn with a hot iron or blowtorch to an amber crust. Serve at once — the contrast is the dish.