Crema Catalana

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Step 1

Bring the milk, cream, vanilla, orange rind and cinnamon (if using) to a boil over low heat.

Step 2

Remove from the heat and let it cool down.

Step 3

Strain the milk and cream mixture to remove the vanilla bean, orange peel strips and cinnamon stick.

Step 4

Mix the egg yolks and ½ cup of regular sugar until you obtain a thick creamy mixture.

Step 5

Dissolve the cornstarch in ¼ cup of milk mixture, the stir it back into the remaining milk.

Step 6

Mix the milk in with the eggs and sugar, place it in a double boiler pan (or in a heat resistant glass bowl in a pan of water baño Maria style) over medium low heat, and stirring consistently until the cream thickens, do not let it boil.

Step 7

Cool the cream and pour into the ramekins or cazuelas.

Step 8

Chill for 24 hours or overnight.