Lemon Scented Almond Milk Custard – Crema Catalana

1. 1

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

2. 2

   In the meantime, in a medium bowl beat eggs yolks and sugar until pale yellow. Add cornstarch and keep beating for another minute or so. Add vanilla extract and beat until smooth and creamy.

3. 3

   Remove cinnamon stick and lemon rind from milk. Slowly add about 1/2 cup of warm milk into the egg yolks, stirring constantly. Add the rest of the milk and stir until well incorporated.

4. 4

   Return mixture into the pot and cook at medium to low heat, until it thickens slightly and coats the back of a wooden spoon (do not let it boil).

5. 5

   Pour into five individual serving size ramekins, let it cool on the countertop, then refrigerate for a minimum of 3 hours.

6. 6

   Before serving, sprinkle each ramekin with sugar and caramelize using a torch or oven broiler.

7. 7

   Enjoy!

* Per serving · 4 servings · Values may vary.