Catalan cream

This creme brulee recipe will delight your guests! Even more tasty for the eyes if you brown the top under their eyes with the torch ... Bon appétit!

Ingredients:

For 4 ramekins:
1 liter of milk
8 egg yolks
120 g caster sugar
3 c. cornflour
1 grated orange rind
1 grated zest of lemon
1 cinnamon stick
1 vanilla pod
2 tbsp. coffee orange flower water.

Preparation:

Heat half the milk in a saucepan and add the cinnamon stick and split vanilla pod in half. Turn off when milk is simmering and cover to let infuse. In a bowl, beat the egg yolks with the sugar until the mixture whitens. Stir in zests, orange blossom water and cornflour in a little milk. Add the rest of the cold milk, then pour gently over the hot milk. Pour everything back into the pan. While still mixing, heat the mixture over low heat until it thickens. Remove the cinnamon and the vanilla pods and pour the cream into the ramekins. Place them in the refrigerator once cooled. When serving, sprinkle with powdered sugar cream and caramelize with a torch or under the grill.