Creme Catalane
Instructions:
- Pour the milk and cream into a large saucepan.
- Add the cinnamon, strips of lemon and orange zest, anise or fennel seeds, and vanilla beans.
- Bring the milk and cream mixture to a boil over a gentle heat.
- Put the egg yolks, sugar, and cornstarch into a large bowl.
- Whisk until smooth.
- Strain the hot milk and cream into the egg yolk mixture, whisking continuously.
- Carefully transfer to a clean pan, then cook over medium heat, whisking continuously, for 10 minutes.
- When the mix is thickened and smooth, ladle into a heatproof dish and let cool.
- Cover the top of the crème with an even layer of sugar.
- Use a blowtorch to caramelize the sugar. Let the sugar set hard before serving.
- Makes 2 servings