How to make
Put the milk in a saucepan on the stove along with the lemon peel and the vanilla pod. Once it boils, remove it to the side, remove the peel and cinnamon and let it cool.
Beat the egg yolks with the sugar until a thick mixture is obtained. Add the corn starch dissolved in a little water and the vanilla extract.
Stir again, then pour the milk in a stream. Stir again and return the entire mixture into the saucepan.
Put it back on the stove and cook the cream on low heat, stirring constantly until it thickens.
Divide the finished egg custard into bowls. A suitable recipe for custard in cups as well. Before serving, sprinkle with sugar and caramelize with a torch. Try this Spanish dessert too!
Spanish Christmas Crema Catalana - a real temptation for young and old!
Find out also how to make Spanish churros, Christmas turron or Crema Catalana.
