Creme Catalana - cooking recipe

Ingredients

8 None egg yolks
1 1/3 cups sugar
4 2/3 cups milk
2 tsp finely grated lemon peel
1 None cinnamon stick
1/2 cup cornstarch

Preparation

Beat egg yolks and 1 cup of the sugar in a large bowl with a balloon whisk until creamy.
Combine 4 cups of the milk, lemon peel and cinnamon in a large saucepan. Stir on medium heat until mixture just comes to the boil. Remove immediately from the heat.
Strain milk into a large bowl. Pour milk into egg mixture, whisking constantly. Stir remaining 2/3 cup milk and cornstarch in small bowl until smooth; add to egg mixture.
Return mixture to pan. Stir constantly on medium heat until mixture boils and thickens.
Pour mixture into a 10-inch heatproof flan dish; cover. Refrigerate for 4 hours or overnight.
Just before serving, sprinkle with remaining 1/3 cup sugar. Broil until sugar is caramelized.