Lemon Scented Almond Milk Custard – Crema Catalana

Heat almond milk, cinnamon stick and lemon rind in a pot on medium heat until bubbles start to form on the sides.

In the meantime, in a medium bowl beat eggs yolks and sugar until pale yellow. Add cornstarch and keep beating for another minute or so. Add vanilla extract and beat until smooth and creamy.

Remove cinnamon stick and lemon rind from milk. Slowly add about ½ cup of warm milk into the egg yolks, stirring constantly. Add the rest of the milk and stir until well incorporated.

Return mixture into the pot and cook at medium to low heat, until it thickens slightly and coats the back of a wooden spoon (do not let it boil).
 
Pour into five individual serving size ramekins, let it cool on the countertop, then refrigerate for a minimum of 3 hours.

Before serving, sprinkle each ramekin with sugar and caramelize using a torch or oven broiler.

Enjoy!