Foodie Indian

Ingredients:

• 4 cups of milk
• 1 cinnamon stick
• 1 lemon zest strip (optional)
• 1 vanilla bean or 1 teaspoon of vanilla extract
• 6 large egg yolks
• 3/4 cup of granulated sugar
• 2 tablespoons of cornstarch
• Extra granulated sugar for caramelizing the top

Instructions:

1. In a saucepan, combine the milk, cinnamon stick, lemon zest (if using), and the vanilla bean (if using extract, add it later). Heat the mixture over medium-low heat until it starts to simmer. Remove from heat and let it steep for 10-15 minutes to infuse the flavors. If using vanilla extract, add it after the mixture has steeped.
2. In a separate bowl, whisk the egg yolks with 3/4 cup of granulated sugar until the mixture becomes pale and creamy.
3. Remove the cinnamon stick and vanilla bean from the milk mixture and discard them. Gradually pour the milk mixture into the egg yolk mixture, whisking constantly to combine.
4. In a small bowl, mix the cornstarch with a splash of cold milk until it forms a smooth paste. Add this cornstarch mixture to the egg-milk mixture and whisk everything together.
5. Pour the combined mixture back into the saucepan and cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Be careful not to let it boil.
6. Once thickened, pour the custard into individual serving dishes or a large shallow dish. Let them cool to room temperature, then refrigerate for at least 2-3 hours to set.
7. Just before serving, sprinkle a thin layer of granulated sugar evenly over each custard. Use a kitchen torch to caramelize the sugar until it forms a golden-brown crust.
8. Allow the sugar to cool and harden for a minute or two before serving. Enjoy your Crema Catalana!

Remember, be cautious while caramelizing the sugar on top. You can also use a broiler to caramelize the sugar, but watch it closely to prevent burning. Bon appétit!