Instructions: Heat 3 1/2 cups milk with cinnamon stick broken in pieces and lemon rind. Bring to a boil and simmer 5 to 6 minutes.

Separate yolks from whites. Add half of remaining cold milk to yolks and beat well. Add rest of cold milk to cornstarch and beat.

Strain boiled milk into clean saucepan. While stirring it constantly over the fire without letting it come to a boil, add in rapid succession 2/3 cup sugar, the egg yolk mixture, and the cornstarch diluted in milk. The custard will thicken quickly. Continue stirring until it is the consistency of a thick cream sauce. Pour at once into six shallow dessert plates.

When custard has cooled to room temperature, sprinkle surface with remaining sugar. Put under hot broiler just long enough to turn sugar an even light brown. Chill cream before serving.

Comments: Catalan cream custard can be made with only five egg yolks, or, for a very rich dessert, with as many as ten yolks for 4 1/2 cups of milk.

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