Ingredients

• 1 liter of milk
• 200 grams of sugar
• 4 large eggs
• 1 teaspoon of vanilla extract
• 1 tablespoon of cornstarch
• 1 cinnamon stick
• Peel of 1 lemon
• Extra sugar for caramelizing

Instructions

1. In a saucepan, combine the milk, cinnamon stick, and lemon peel. Heat over medium heat until it begins to boil, then remove from heat and let it steep for 10 minutes.
2. In a separate bowl, whisk together the eggs, sugar, vanilla extract, and cornstarch until smooth.
3. Gradually add the warm milk mixture to the egg mixture, whisking continuously to prevent the eggs from scrambling.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly until the mixture thickens.
5. Pour the mixture into individual ramekins or a serving dish and let it cool to room temperature.
6. Once cooled, refrigerate for at least 2 hours to set.
7. Before serving, sprinkle a thin layer of sugar on top of each serving and caramelize it using a kitchen torch or by broiling briefly in the oven until golden brown.
8. Serve chilled and enjoy your delicious Spanish Cream Caramel!