Crema catalana

Boil the milk with the lemon zest, sugar and a piece of Cinnamon bar, separate the egg white from the egg yolk of eggs and 7 egg yolks, then whisk in the milk boiling made a Bowl pick up some milk in which dissolved corn starch, at this point you must pour the remaining milk to remove the lemon rind and cinnamon, on low heat and boil, adding the beaten yolks and milk with starch until it will thicken up a little, then pour the cream in cups with a diameter of about 15 cm and a height of about 3 cm, put in the fridge for a couple of hours before serving should have caramelize sugar, the best and most suitable method would be to cospargerne two teaspoons directly on cream and a sauce with a round of iron diameter of two or three inches the smallest cups, previously heated on the stove flame and placing it directly on the cream for a few moments, resulting in a thin layer of crispy caramel, not doing it this way use caramel performed normally.