Catalan Cream

For the Catalan cream, stir the eggs with sugar over steam until warm, boil the milk with the cinnamon stick and cardamom, then remove, bind with cornstarch and slowly beat (stir in) this milk into the egg-sugar mixture until bound and finish cooking in the steamer at 85° for about 35 minutes.

Pour into glasses, let cool.

Caramelize sugar and pour over cream. Allow to cool and set.

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