AuthortapasonlineActually known as crema cremada in Catalonia, this must be one of the most popular Spanish desserts. It can be topped with fruit or berries if you like.
Heat the milk in a large saucepan with the lemon peel and cinnamon stick until it just comes to the boil, then remove from the heat.
Meanwhile, dissolve the cornflour in a little water.
Beat the eggs and sugar to a cream and then mix in the cornflour and a ladle of hot milk.
Remove the lemon peel and cinnamon stick from the milk and mix in the egg and sugar mixture, stirring continuously.
Cook over a low heat, stirring constantly, until the mixture has become thick and creamy.
Pour into ramekins or cazuelas and chill for at least four hours, or preferably overnight.
Sprinkle a thin layer of sugar over each custard, then caramelize it with a chef’s blowtorch, unless you are fortunate enough to have a pala de cremar, the round branding iron.
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