Crema Catalana
alt.cooking-chat/Bill/2002
Serves 6

4 cups milk, divided
1/3 cup cornstarch
8 egg yolks
2/3 cup sugar
1 cinnamon stick (4-inch)
zest of one lemon
6 tablespoons butter

In a bowl, whisk together 1 cup of the milk and the cornstarch until smooth. Whisk in the egg yolks until smooth. Set aside.

In a saucepan, combine the remaining 3 cups of milk, 2/3 cup of sugar, cinnamon stick, and lemon zest. Simmer over medium heat until sugar has dissolved. Pour about one quarter of the hot milk into the egg yolk mixture and whisk until blended. Pour egg yolk mixture back into the saucepan and whisk until smooth. Simmer, stirring constantly, until thick. Take care not to let mixture boil or custard will curdle. Strain custard through a sieve into a bowl, pressing custard through with a rubber spatula.

Preheat broiler. Divide mixture into six ramekins. Sprinkle 1 tablespoon of sugar evenly on top of each of the custards. Place under the broiler until the sugar caramelizes, taking care not to let them burn. Serve immediately.