Crema Catalana - Mexican Crème Brûlée

Ingrediencie

5 egg yolks

1/2 c sugar

2 TBLS corn starch

2 TBLS water

2 1/2 c whole milk

Zëst of one orange

2 cinnamon sticks

Postup

Whisk the egg yolks and sugar until pale in color (quickly, before the sugar cooks the egg yolks).

In separate container, mix 2 TBLS corn starch and 2 TBLS water. Mix into egg mixture. Set aside.

In medium pot add milk, zest and cinnamon. Heat to simmering, remove from heat.

Temper milk (tiny bit of hot liquid into egg mixture whisking the whole time. Keep adding a little at a time until entire milk has been added.

Put back into pot and cook on low, continually stirring until it gets to the consistency of pudding. Strain.

Pour into ramekins and chill overnight. Sprinkle sugar on top and torch until you get crispy tops. Or put under broiler until slightly browned, watching constantly.