Crema Catalana

Step 1: We begin the elaboration of our crema catalana, for this, in a pot at medium temperature add the milk, the cinnamon stick, the lemon peel and the orange peel and let it cook, just before it starts to boil (when you see that small bubbles begin to appear on the surface) remove from the heat.

Step 2: In a bowl we will add the sugar, cornstarch, egg yolks and with the help of a whisk, we begin to beat vigorously until obtaining a homogeneous cream, at first you will see that it has a somewhat dry texture, but as we go beating, it will become creamy (the texture should be the same as shown in the video).

Step 3: Add the infused milk that we had reserved to our mixture (use a strainer to remove the skins and cinnamon stick) stir and pour the mixture back into the pot where we infused the milk, bring to the fire (low temperature) and stir with rods without stopping until you see that it starts (it takes a few minutes, so we must be patient), finally you will see that it begins to thicken almost suddenly, just at that moment (when you see that the grooves of the rods are marked in the cream) remove from heat.

Step 4: Divide the cream into small earthenware casseroles (or any other container you have at home) and as soon as they are at room temperature, put them in the refrigerator for at least 4 hours (if you leave it overnight, much better).

Step 5: Al momento de servir, esparcimos el azúcar por encima (2 cucharaditas de postre aproximadamente) y con la ayuda de un soplete, fundimos el azúcar hasta ver que tome un color dorado como te muestro en el video y ya tenemos lista nuestra riquísima crema catalana.