Catalan cream

Directions

1. In a bowl, combine the eggs and sugar, and mix with a spatula until you have a smooth and well-combined batter. ≈ 4 min
2. In a separate bowl, combine the milk with the cinnamon extract and orange zest (for flavoring). ≈ 4 min
3. Once the milk starts to boil, add the flour and sugar mixture, and stir with a spatula. ⏱ ≈ 10 min
4. Dissolve the starch with a small amount of cold water (or with an equivalent amount of milk), then incorporate it into the cream. ⏱ ≈ 7 min
5. If you prefer to use wheat flour, you should add it after you have mixed the egg yolks and sugar, and mix until it is well incorporated (do not add it after you have added the milk). ≈ 4 min
6. Once all the ingredients have been added to the heat, continue to stir until the mixture begins to simmer. ⏱ ≈ 10 min
7. When this happens, remove the pot from the heat and continue to stir for a few more minutes to prevent it from burning. ≈ 4 min
8. Divide the cream evenly among small earthenware ramekins and let them cool at room temperature. ⏱ ≈ 20 min
9. Next, store them in the refrigerator. ⏱ ≈ 2 hr
10. When you want to serve them, take the portions of cream out of the refrigerator well in advance so that you can add a layer of sugar 15 minutes before serving. ⏱ 15 min
11. Melt the sugar using an electric torch, and wait for about 15 minutes, then serve. ⏱ 15 min