Crema Andorrana (Andorran Burnt Cream)

Ingredients

• 4 cups whole milk
• 1 cinnamon stick
• Zest of 1 lemon
• 8 egg yolks
• 1 cup sugar, divided
• 3 tbsp cornstarch
• 1 tsp vanilla extract

Instructions

1. 1Heat the milk in a saucepan with the cinnamon stick and lemon zest until steaming but not boiling; let it infuse for 10 minutes.
2. 2Whisk the egg yolks with 3/4 cup of the sugar and the cornstarch until pale and smooth.
3. 3Strain the warm milk and slowly whisk it into the egg yolk mixture to temper it.
4. 4Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens into a custard that coats the back of a spoon.
5. 5Stir in the vanilla extract and pour the custard into individual shallow ramekins.
6. 6Let cool, then refrigerate for at least 2 hours until fully set.
7. 7Just before serving, sprinkle the remaining sugar evenly over the top of each custard.
8. 8Caramelize the sugar with a kitchen torch or under a hot broiler until it forms a crisp, deep amber crust.

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