Crema Catalana

Ingredients

• ½ cup organic coconut sugar (plus more for topping)

• 3 tablespoons organic cornstarch

• 1/4 tsp kosher salt - link

• 6 egg yolks

• 3 cups organic grass-fed whole milk

• 1 strip of lemon peel

• 1 strip of orange peel

• 1 cinnamon stick

Instructions:

1. Pour milk into a small pot and set over medium heat. Add in the cinnamon stick and citrus peels and bring to a simmer, stirring occasionally. Once simmering, remove from heat and remove the zest and cinnamon stick.

2. While the milk is heating, dissolve the cornstarch in a splash of water to make a paste. Whisk the egg yolks, sugar and salt until mixture becomes a smooth. Add in the cornstarch slurry and ¼ cup of hot milk mixture, adding 1 tablespoon at a time to temper the egg mixture.

3. Slowly pour the egg mixture into the milk, whisking constantly to prevent eggs from scrambling.

4. Return pot to medium-low heat and whisk constantly until the mixture thickens and becomes custard like. This will take about 5 minutes. Once simmering, whisk for an additional 1-2 minutes. Remove from heat.

5. Divide the custard mixture among 6 ramekins and cover with plastic wrap, making sure to place the plastic directly on the custard surface to prevent a film from forming. Refrigerate for at least 4 hours, preferably overnight.

6. When ready to serve, remove the plastic and sprinkle a thin layer of sugar on top of each custard (about 1 teaspoon per custard). Using a kitchen torch, caramelize the sugar until it is bubbly and browned