Crème Catalane

Instructions

1. Infuse the Milk

• In a saucepan, heat the milk with the cinnamon stick and lemon zest until it begins to simmer.

• Remove from heat, cover, and let it infuse for 15 minutes.

• Strain the milk to remove the zest and cinnamon. Set aside.

2. Prepare the Egg Mixture

• In a bowl, whisk the egg yolks and sugar together until pale and creamy.

• Dissolve the cornstarch in a small amount of the infused milk, then whisk it into the egg mixture.

3. Combine the Mixtures

• Slowly pour the remaining infused milk into the egg mixture, whisking continuously to prevent curdling.

4. Cook the Custard

• Pour the mixture back into the saucepan.

• Cook over low heat, stirring constantly, until the custard thickens. Do not let it boil.

5. Finish the Custard

• Remove from heat and stir in the vanilla extract.

• Pour the custard into ramekins.

• Let cool to room temperature, then refrigerate for at least 2 hours.

6. Caramelize the Top

• Just before serving, sprinkle a thin, even layer of sugar over each custard.

• Use a kitchen torch to caramelize the sugar until golden and crisp.