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Crema Quemada A La Catalana

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CREMA QUEMADA A LA CATALANA
 Categories: Spain, Desserts
      Yield: 1 Servings
 
      6    Egg yolks, beaten
  2 1/2 tb Cornstarch
  1 1/4 c  Confectioners sugar
      2 c  Milk
      1    Cinnamon stick
           Zest of 1 lemon
      2 tb Brown sugar
 
   Put the egg yolks in a bowl with the cornstarch and confectioners
  sugar. Simmer the milk with the cinnamon stick and lemon zest, then
  add the egg mixture and cook slowly, stirring to avoid lumps until
  the custard thickens ~ do not boil it.
  
   This may be done in a double boiler or in a saucepan placed in a
  larger pan of simmering water. Remove the cinnamon stick and lemon
  zest, divide the custard between 6 3-inch ramekins and leave in the
  refrigerator overnight.
  
   Before serving, sprinkle the top with brown sugar and leave for a few
  seconds under a hot broiler, then cool. Do this about 30 minutes
  beforehand so that the caramel remains crisp.
  
   In Spain, the sugar is caramelized with a salamandra heated on a
  brazier or gas flame. It is obtainable also in specialized shops in
  the UK and the USA
  
   From The Cookie Lady's Files.  Posted on GEnie's Food & Wine RT by
  COOKIE-LADY [Cookie] on 9/18/93
  
   MM by QBTOMM and Sue Woodward (S.WOODWARD/GEnie; 72772,2247/CIS;
  SWOODWARD/NVN)
 
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