- In a pot, on a medium high heat, add milk, pinch of nutmeg, pinch of cinnamon, and zest of 1/2 lemon.
- Add cornstarch. Whisk using whisk at first. Then use spatula later on. Incorporate the ingredients well and do not let it curdle.
- In a bowl, mix egg yolks and sugar. Whisk.
- Add in the egg yolk mixture to the batter in the pot. Mix using rubber spatula until ribbon stage.
- Prepare two cazuela on a 1/4 hotel pan.
- Transfer the batter in the two cazuela. Flatten the batter by swirling or by spoon.
- Freeze.
- Heat up the plantsa.
- Put sugar on top of the crema catalan, and apply the scorching plantsa to provide browning of the top crust.
The Insured Traveler 
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