Ingredients For 8 people: 1 l. cow's milk 1 cinnamon stick Lemon peel 8 egg yolks 200 g. sugar 40 g. cornstarch Necessary tools: Toasting iron, electric burner or kitchen blowtorch Preparation time: 25 minutes Difficulty: Easy Instructions Put 100 ml. of milk to one side. Put the rest of the milk on the stove, along with the cinnamon stick and lemon peel. When it starts to boil, turn off and leave it to rest for five minutes, so that the flavours of the cinnamon and lemon peel merge with the milk. In another bowl, mix the egg yolks, the remaining milk, the sugar and the cornstarch. Stir well until a very fine, smooth paste is formed. Bring the milk back to the boil and gently add the mixture of yolks, milk, sugar and starch. Reduce to a simmer and continue stirring with a wooden spatula. After a while the cream will thicken. Pass it through a sieve so that there are no lumps left and remove the cinnamon stick and lemon peel. Divide the cream into small earthenware bowls and let it cool. Before serving, add sugar to the surface of each cream and toast it with the toasting iron. If you don't have an iron, you can also use an electric burner or a kitchen blowtorch. Presentation and recommended dressings The classic presentation of crema catalana or crema cremada is in the typical individual earthenware casserole dishes, although it can also be served in bowls or deep plates. You can accompany it with biscuits, waffles or carquinyolis. Other related recipes Rice pudding Blancmange Melted chocolate Torradetes de Santa Teresa