Crema Catalana
The Spanish version of crème brulée.
Serves 6
1 Tbsp. plus 2 tsp. cornstarch
4¼ c. milk
7 eggs, separated
¾ c. granulated sugar
1 cinnamon stick
1 lemon peel
Dissolve the cornstarch with ½-cup cold milk. Mix in the egg yolks. Discard egg whites.
Bring the rest of the milk to a boil. Mix in sugar, cinnamon, and lemon peel. Boil for 3 minutes. Remove from heat. Add the yolk mixture to the hot milk. Stir. Immediately pour through a strainer.
Heat the mixture just until boiling. Immediately pour into 6 individual ramekins. Let cream cool to room temperature. Sprinkle surface with granulated sugar. Use a kitchen torch or oven broiler to burn the sugar to a golden brown.
www.midwesthomemag.com
