Catalan Cream

The crème brûlée (also known as burnt cream or, in Catalonia, just cream) is a dessert typical Catalan cuisine and consisting of a custard-based egg yolk is usually covered with a layer of caramelized sugar on its surface to provide a crisp contrast and more fun. It is eaten all year round but it is customary to San Jose Day, celebrated on March 19. Until recently it was generally a dessert party.

ingredients
     600 ml of milk
     5 egg yolks
     150 g of sugar
     20 g of cornstarch
     1 lemon
     cinnamon
     sugar to caramelize

preparation:
We reserve a cup of milk and the rest is boiled with cinnamon and lemon peel. Dissolve the cornstarch in her glass of milk and reserves
In a bowl, whisk the egg yolks with the sugar and when bleach is added cornstarch dissolved in milk. When the milk starts to boil, remove from heat, strain and add a little to the above mixture is stirred vigorously and is gradually adding the remaining milk
Everything is put back over low heat, stirring constantly until thickened.
Serve in individual bowls and allow to cool. When serving, sprinkle with sugar and caramelize the surface using a blowtorch or iron.

This recipe is taken from the second book of Ana Maria Prieto, sweets and desserts. Great book that I have serious purpose of the amendment to improve the quality of the desserts on this blog.