Delicado postre español similar a la crème brûlée pero más ligero, infusionado con cítricos y canela, con costra de azúcar caramelizado.
# Ingredientes:
→ For the Cream
01 - 2 cups (500 ml) whole milk
02 - 1 cinnamon stick
03 - Zest of 1 lemon (large strips, no white pith)
04 - 4 large egg yolks
05 - ½ cup (100 g) granulated sugar
06 - 2 tablespoons cornstarch
07 - Pinch of salt
→ For the Sugar Topping
08 - 2 tablespoons granulated sugar (for brûlée top)
# Instrucciones:
01 - In a medium saucepan, combine milk, cinnamon stick, and lemon zest. Heat gently over medium heat until just below boiling point. Remove from heat, cover, and let steep for 10 minutes.
02 - In a mixing bowl, whisk egg yolks, sugar, cornstarch, and salt until pale and smooth.
03 - Remove the zest and cinnamon from the milk. Gradually pour the warm milk into the egg mixture while whisking constantly to temper the yolks.
04 - Return the mixture to the saucepan and cook over low heat, stirring continuously with a wooden spoon or silicone spatula, until it thickens to a custard-like consistency (about 5–7 minutes). Do not let it boil.
05 - Immediately pour the cream into shallow ramekins or ceramic dishes. Let cool slightly, then refrigerate for at least 2 hours until chilled and set.
06 - Just before serving, sprinkle a thin, even layer of granulated sugar over each cream. Using a kitchen torch, caramelize the sugar until golden and crisp. Serve immediately.
