Catalan Cream

Ingredients

• 2 tbsp Cornstarch
• 600 ml Milk
• 1 piece lemon zest (untreated)
• 0.5 cinnamon stick
• 5 egg yolks
• 150 g sugar
• 40 g chopped almonds

Instructions

1. 1.

   Whisk the cornstarch with 3-4 tbsp of milk until smooth.

2. 2.

   Bring the remaining milk, lemon zest and cinnamon to a boil.

3. 3.

   Beat the egg yolks and 75 g sugar until pale and frothy.

4. 4.

   Stir in the thinned cornstarch mixture.

5. 5.

   Pour the hot milk through a sieve into the mixture and stir over a double boiler until creamy and thickened.

6. 6.

   Divide into four shallow serving dishes, cool, then refrigerate for at least two hours.

7. 7.

   Toast the almonds in a hot pan until fragrant, then let them cool.

8. 8.

   Just before serving, sprinkle the remaining sugar on top and caramelize with a flambe torch until golden. Sprinkle with toasted almonds and serve.