Crema Catalana - Spanish Burnt Cream – Pareve version

👨‍🍳 Method

1. 1
   Bring the unsweetened soy milk with the cinnamon stick and lemon zest almost to a boil, and remove from the heat.

   StoveSmall saucepan
2. 2
   In a separate bowl, whisk the egg yolks, sugar and starch into a smooth cream with no lumps.

   BowlWhisk
3. 3
   Pour the hot unsweetened soy milk in a thin stream into the mixture' of yolks', whisking constantly.

   ⚙ Tempering eggsWhisk

   💡The hot liquid goes into the eggs slowly while whisking, and only about a third of it in the first batch: that way they warm gradually and don't turn into scrambled eggs.
4. 4
   Return to the pot and cook over low heat, stirring constantly, for about 5 minutes, until the cream bubbles and thickens.

   StoveSmall saucepanWhisk

   💡Stir without stopping, especially at the bottom and corners of the pot: that's where the yolks set first, and the cream comes out lumpy.
5. 5
   Remove from the heat, take out the cinnamon stick and add the vanilla.
6. 6
   Pour the cream into shallow serving bowls, let it cool and move to the fridge for at least 4 hours.

   Refrigerator
7. 7
   Just before serving, sprinkle the sugar in a thin layer over the cold cream and caramelize with a torch, until a golden, crisp crust forms.

   Kitchen torch