Crema Catalana - cooking recipe

Ingredients

200 g sugar
4 egg yolks
1 tablespoon cornstarch
1 cinnamon stick
240 ml milk

Preparation

Beat together the egg yolks and 3/4 of sugar, until thoroughly blended and the mixture turns frothy. Add the cinnamon stick. Pour in the milk and cornstarch. Slowly heat the mixture, stirring constantly, just until thickened. Remove pot from heat immediately.
Remove the cinnamon stick and ladle the milk mixture into 4-6 ramekins (depending on size). Allow to cool, then refrigerate for at least 2-3 hours, or overnight.
Before serving, preheat the broiler. Remove ramekins with the Crema Catalana from refrigerator and sprinkle the rest of the sugar over each ramekin. When broiler is hot, place the ramekins under the broiler on the top shelf and allow the sugar to caramelize, turning gold and brown. This may take 10 minutes or so, depending on your broiler. Remove and serve immediately, or serve it chilled.