Catalan cream

1. Wash the lemon and finely grate the zest. Dissolve the cornstarch in cold milk.

2. Whisk the egg yolks and sugar until the mixture turns pale. Stir in the lemon zest. Place over low heat and add gradually the milk with cornstarch. Stir until the cream coats the wooden spoon.

3. Divide the batter into 6 ramekins, cool and refrigerate for 2 hours.

4. Just before serving, sprinkle the Catalan cream and let them caramelise under the broiler or use a torch.

Baking tip: To vary the flavours, add cinnamon, fennel seeds or vanilla to the milk.