Crema Catalana

Crema Catalana

1. A family portrait

2. Add milk, cinnamon and lemon zest to a saucepan and bring to a boil

3. Add cornstarch and 80 grams of fine sugar to the egg yolk and stir (foreigners are based on 100 grams of sugar, I don’t like too sweet, so I reduced the sweetness)

4. Filter the milk after cooking

5. Pour the filtered milk back into the pan and add the stirred egg yolk

6. Boil on medium and low heat, stirring continuously until thick

7. It's about this kind of consistency (or it can be thinner)

8. Pour into the cup and let it cool, then put it in the refrigerator for at least two hours

9. Sprinkle a little brown sugar on the frozen panna cotta

10. Use a musket for a few seconds to change color

11. Friends who don’t have a musket can also put it in the oven and bake for 2 or 3 minutes

12. Finished picture

13. The taste is tender and sweet!