Lemon Scented Almond Milk Custard- Crema Catalana

1. 1

   Heat up almond milk, cinnamon stick and lemon rind together in a pot at medium heat until bubbles start to form on the sides.

2. 2

   In the mean time, in medium bowl beat eggs yolks and sugar until pale yellow. Add corn starch and keep beating for another minute or so.

3. 3

   Remove cinnamon stick and lemon rind from milk. Slowly add about 1/2 cup of warm milk to the egg yolks, stirring constantly.

4. 4

   Add the rest of the milk and stir until well incorporated.

* Per serving · 4 servings · Values may vary.

No additional tips available.