This creme catalana recipe is delicious when served warm from under the broiler.
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In a large sauce pan or pot on medium-low heat, beat the egg yolks and 3/4 of the sugar until well blended and frothy.
Add the cinnamon stick and grated lemon rind.
In a small bowl mix together milk and corn starch vigorously with a fork or whisk.
Pour milk/cornstarch mixture into the hot pot of the stove.
Lower the heat, and continue to cook the mixture while stirring constantly until it begins to thicken. Remove from heat once it has thickened noticeably.
Sift out the cinnamon stick and then use a ladle to fill 4 to 6 ramekins. Let cool and then put in the fridge for 2-3 hours.
To serve, heat broiler and add the ramekins under the broiler on the top shelf until the sugar as turned golden brown and caramelized; about 10 minutes.