Crema Catalana

You can serve the crema catalana chilled

In a pot , beat together the egg yolks and 3 / 4 cup sugar until thoroughly blended and the mixture turns frothy.

Add the cinnamon stick and grated lemon rind.

Mix the cornstarch with 2 tbsp of the cold milk , when well mixed return it to the remaining 2 cups of milk.

Pour in the milk.

Slowly heat the mixture , stirring constantly , just until thickened.

Remove pot from heat immediately.

Remove the cinnamon stick and ladle the milk mixture into 4 ramekins.

Allow to cool , then refrigerate for at least 2-3 hours.

Before serving , preheat the broiler.

Remove ramekins with the crema catalana from refrigerator and sprinkle the rest of the sugar over each ramekin.

When broiler is hot , place the ramekins under the broiler on the top shelf and allow the sugar to caramelize , turning gold and brown.

This may take 10 minutes or so , depending on your broiler.

Remove and serve immediately', if you'd like .

but we think it has more flavor when served warm from the broiler"]"