Crema Catalana

A spiced Spanish Creme Brulee. This is a little lighter as it is not made with cream. Time does not include setting time.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 5  egg yolks
• 1⁄3 cup  superfine sugar
• 2  tablespoons  corn  starch
• 2 1⁄2 cups  whole milk
• 1⁄4 ground cinnamon
• 1  pinch nutmeg, freshly ground
• 1  small lemon, zest of, grated
• 1⁄3 cup demerara sugar

Directions

1. In a bowl, mix egg yolks, sugar, and cornstarch. Using a fork mix till smooth.
2. Pour milk into a saucepan. Add cinnamon, nutmeg and lemon zest and bring to a boil.
3. Gradually pour spiced milk into yolk mixture, stirring, then pour back into the saucepan. Bring to a boil stirring continuously.
4. Reduce heat and cook for 2-3 minutes, stirring continuously untill the custard has thickened.
5. Pour custard into ramekins and leave to cool.
6. Refridgerate the custard for 3-4 hours.
7. 20-30 minutes before serving, sprinkle with demerara sugar and caramelize with a blowtorch, then leave at room temperature till ready to serve.