First of all, to prepare our delicious Catalan cream, we take a bowl where we will add the corn starch to a small amount of milk, mixing carefully, with a whisk, to make it melt.

Then take a saucepan and pour the remaining part of the milk, add the cinnamon, the lemon zest and 50 g of sugar; we mix everything, with a whisk, until it reaches a boil.

Meanwhile, in a separate bowl, mix together, with a whisk, the egg yolks with the remaining 50 g of sugar; finally add the corn starch and mix everything well.

When the milk has reached a boil, immediately filter it into the egg mixture and continue to mix with the whisk. Then put the mixture back into the pot and continue cooking, stirring constantly, until a fairly smooth and creamy cream is obtained.

At this point we transfer the mixture into a cake mold or into small bowls; then cover them with plastic wrap and let them rest in the refrigerator for at least 2 hours.

Before serving the Catalan cream, sprinkle the surface with brown sugar and with the help of a flame we melt it, then caramelize it. Our Catalan cream is now ready to be served.

How to store the catalan cream:

The catalan cream has a shelf life of up to 3 days in the refrigerator. Caramelize it only when serving.

Tips for getting a tastier and spicier cream:

To obtain an even tastier and spicier cream you can add vanilla to the milk and grate some nutmeg to caramelize together with the brown sugar.