Crema Catalana all’Italiana (Lemon and Cinnamon Set Custard)

• 400 ml Whole milk
• 200 ml Double cream
• 1 medium Lemon, unwaxed if possible
• ½ tsp Ground cinnamon
• 1 tsp Vanilla extract
• 1 pinch Fine sea salt
• 6 Egg yolk
• 120 g Caster sugar
• 20 g Cornflour

1. Set 4 ramekins on a tray that will fit in the fridge. Using a fine grater, zest the lemon into a saucepan, then add the milk, cream, ground cinnamon, vanilla and salt.
2. Warm the pan over medium heat until steaming and just starting to bubble at the edges, 5 to 7 minutes. Take off the heat and leave to infuse for 10 minutes.
3. In a mixing bowl, whisk the egg yolks with 80 g of the caster sugar until slightly paler, then whisk in the cornflour until smooth. Rewarm the milk mixture briefly if needed, then slowly whisk it into the yolk mixture to temper.
4. Return everything to the saucepan and cook over medium-low heat, whisking constantly, for 4 to 6 minutes until thick and glossy. Once it starts to blip, cook for 30 seconds more, then take off the heat.
5. Strain the custard through a sieve into a jug, then divide between the ramekins. Cool for 20 minutes, then chill until fully set and cold, at least 3 hours.
6. Just before serving, sprinkle the remaining 40 g caster sugar in a thin, even layer over the tops. Caramelise with a kitchen blowtorch until deep golden and glassy, then leave for 2 minutes to harden before serving.

Made this recipe? Rate it — a comment is optional.