Dessert, Crema Catalana

• 2 liter of Milk
• 2 ea Zest of one lemon
• 2 ea Zest of one orange (add this on the recipe)
• 2 sticks of cinnamon
• 2 vanilla beans
• 80 gr corn starch
• 400 gr sugar
• 12 ea large egg yolks

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• Cut a slit in each vanilla bean, lengthwise and carefully scrape out the insides (set aside)
• Set aside 1 cup of milk
• Bring the milk, lemon zest, orange zest, cinnamon, vanilla and sugar to a boil until scalded and strain
• In a large bowl combine egg yolks, cornstarch and the cup of the milk that was saved from before and mix well
• Temper the yolks with the boiling milk, continue until the milk mixture is completely incorporated
• Put the bowl of mixture over a bain-marie of boiling water, gently stir the mixture until the entire contents of the bowl begin to thicken. This will occur at about 155F. Continue to stir for 3-5 minutes, making sure to keep the temperature between 160F and 170F
• When they reach the consistency of loose custard strain through a fine chinoise and pour into crema bowls
• Allow several hours to set

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