Catalan Cream

• 8 egg yolks
• 1 liter of milk
• sugar 200 g.
• Maizena 30 gr.
• 1 cinnamon stick
• Zest of a lemon

Difficulty : Easy

• Total time : 30 mins.
• Cooking: 20 mins,
• Elaboration 10 min.

1. Mix the egg yolks with the sugar until a homogeneous paste is obtained and let stand.
2. In a saucepan, heat 800ml milk and add the lemon zest with the cinnamon stick.
3. Use the milk you have left (200 ML) to dilute the cornflour.
4. Mix the preparation in the saucepan.
5. Add the egg and sugar paste and heat over low heat until you get a creamy consistency.
6. Remove from the heat and distribute in individual containers (ideally clay containers).
7. Leave to cool for a few hours in the refrigerator.

Tip: To serve, add sugar on top and pass the heat quickly using a blowtorch, in order to obtain a caramelized layer.