Crema Catalana

Method

1. 01

   Step 1

   Warm milk with cinnamon and lemon zest until steaming; steep off heat 10 minutes.

2. 02

   Step 2

   Whisk yolks, 90 g sugar and cornflour until smooth.

3. 03

   Step 3

   Strain warm milk into the yolks gradually, then return to the pan.

4. 04

   Step 4

   Cook over low heat, stirring constantly, until thick, gently bubbling and at least 71°C. Divide into six shallow dishes and chill 3 hours.

5. 05

   Step 5

   Sprinkle with extra sugar and caramelize with a kitchen torch.