Crema Catalana

Preparation

1. Carefully separate the yolks from the whites, ensuring no yolk remains in the whites to prevent them from curdling when whipped.
2. Dissolve the cornstarch in about 50 ml of cold milk, stirring until there are no lumps.
3. Beat the yolks with the sugar and cornstarch in a bowl until you get a smooth and creamy mixture.
4. Heat the remaining milk along with the lemon peel and cinnamon stick in a saucepan over medium-high heat until it reaches a boil. Once boiling, remove from heat and let the bubbling subside. Repeat this process of boiling and removing from heat two more times.
5. Remove the cinnamon stick and lemon peel from the milk, and pour it while still hot into the bowl with the yolks, stirring constantly to prevent the eggs from curdling.
6. Transfer the mixture to a saucepan through a chinois strainer and cook it over very low heat for approximately 10 minutes, stirring constantly with a rubber spatula or a wooden spoon until it thickens. It must not exceed 82ºC to prevent it from boiling. The correct consistency is achieved when the cream adheres to the spoon without running off.
7. Once the cream has thickened, pour it into a tray or individual containers. Allow it to cool completely at room temperature.
8. Once cooled, place the cream in the refrigerator for 24 hours before consuming. Note: If you want it caramelized, sprinkle white sugar on top and use a very hot torch to caramelize the surface layer with a quick pass, without lingering. Note: Instant Cold Pastry Cream Baltà Bakery offers a preparation for making cold pastry cream without cooking. For one pastry cream: use 1 liter of cold milk with 270 g of the preparation or 500 ml of cold milk with 135 g of the preparation. Mix cold and stir with electric beaters for 2 or 3 minutes. If you prefer it thicker, continue beating for a few more minutes.