Spanish Creme Brulee

1. 1

   Cream together the sugar and egg yolks.

2. 2

   In a saucepot, heat up the milk with the cinnamon stick, lemon rind, and vanilla bean.

3. 3

   In a glass, mix the cornstarch with a splash of milk. Whisk until smooth then add to the hot milk.

4. 4

   Stir the milk until thickened.

5. 5

   Remove the solid items from the milk and whisk into the egg mixture.

6. 6

   Pour batter into ramekins and refrigerate.

7. 7

   Once cool, sprinkle the tops with sugar and caramelize it using a broiler or torch.

* Per serving · 4 servings · Values may vary.

No additional tips available.