Crema Catalana

Ingredients

• 1 stick cinnamon (2-inch)
• 2 tablespoons cornstarch 
• 3 large egg yolks 
• 3 strips strips lemon rind fresh ()
• 0.1 teaspoon salt 
• 7 tablespoons sugar divided
• 2 cups milk whole

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• plastic wrap
• blow torch
• kitchen thermometer

Directions

1. Heat milk over medium-high heat in a small heavy saucepan to 180 or until tiny bubbles form around edge (do not boil).
2. Remove from heat.
3. Add rind and cinnamon; cover and let stand 30 minutes. Discard rind and cinnamon.
4. Combine 1/4 cup sugar, cornstarch, and salt in a small bowl, stirring well with a whisk.
5. Add 1/4 cup milk to sugar mixture, stirring until smooth. Return milk mixture to pan; cook over medium-low heat 7 minutes or until almost thick, stirring constantly with a whisk.
6. Place egg yolks in a small bowl. Gradually pour one-third of hot milk mixture into yolks, stirring constantly with a whisk. Carefully return yolk mixture to pan. Cook over low heat 4 minutes or until a thermometer registers 180, stirring constantly with a whisk. Divide custard evenly among 6 (4-ounce) custard cups; press plastic wrap against surface of custard. Chill at least 4 hours.
7. Remove plastic; discard.
8. Sprinkle remaining 3 tablespoons sugar evenly over custards. Holding a kitchen blowtorch about 2 inches from the top of each custard, heat the sugar, moving the torch back and forth, until sugar is completely melted and caramelized (about 1 minute).
9. Serve immediately or within 1 hour.