Catalan 'Burnt Cream' - (Crema Catalana)

Yield > 4
Keys : Desserts Spanish Spain European Mediterranean
Ingredients :
1 pt half-and-half
Peel of 1/2 lemon
1/2 x cinnamon stick
3 x egg yolks
3/4 cup sugar
Method :
• Heat the half-and-half, lemon peel and cinnamon stick in
a saucepan over medium heat until just boiling. Remove from
heat immediately, discard the lemon peel and cinnamon stick,
and allow to cool.
• Beat the egg yolks with 1/4 cup of sugar until thick.
Strain cooled half-and-half into the eggs, stirring constantly.
• Reheat the custard mixture in a heavy-bottomed
saucepan over low heat, stirring constantly until it thickens
slightly and coats the back of a wooden spoon. Allow to cool
slightly.
• Pour the custard into four 1-cup ramekins. Allow custard
to set, then sprinkle each with a thin layer of sugar and
caramelize under a very hot broiler or using a mini acetylene
torch until dark amber in color.
• This recipe yields 4 servings.