Crema Catalana

• 5 egg yolks
• 13 cup superfine sugar
• 2 tablespoons corn starch
• 2 12 cups whole milk
• 14 ground cinnamon
• 1 pinch nutmeg, freshly ground
• 1 small lemon, zest of, grated
• 13 cup demerara sugar

1. In a bowl, mix egg yolks, sugar, and cornstarch.
2. Using a fork mix till smooth.
3. Pour milk into a saucepan.
4. Add cinnamon, nutmeg and lemon zest and bring to a boil.
5. Gradually pour spiced milk into yolk mixture, stirring, then pour back into the saucepan.
6. Bring to a boil stirring continuously.
7. Reduce heat and cook for 2-3 minutes, stirring continuously untill the custard has thickened.
8. Pour custard into ramekins and leave to cool.
9. Refridgerate the custard for 3-4 hours.
10. 20-30 minutes before serving, sprinkle with demerara sugar and caramelize with a blowtorch, then leave at room temperature till ready to serve.

egg yolks, sugar, corn starch, milk, ground cinnamon, nutmeg, lemon, demerara sugar

Taken from www.food.com/recipe/crema-catalana-436226 (may not work)