La Paella Crema Catalana

Recipe Instructions Dissolve cornstarch in 1 cup milk. Set aside. Warm remaining milk with cinnamon stick and lemon zest over medium heat. Bring to boil. Blend egg yolks with 1 cup sugar in medium bowl. Strain boiled milk into egg mixture. Add dissolved cornstarch mixture and mix well. Pour into pan and simmer over low heat, stirring constantly until thickened, about 2 to 3 minutes. Remove from heat and strain again through fine sieve. Divide custard among 6 individual oven-proof dishes. Chill at least 2 hours before serving. Just before serving, spread remaining 1/4 cup sugar to cover tops evenly. Set dishes on rack beneath broiler; broil until sugar bubbles and browns (keep careful watch so tops do not burn.) Or heat tops with propane torch until sugar forms a firm, caramelized layer, about 1 to 2 minutes. This recipe yields 6 servings. Each serving: 346 calories; 91 mg sodium; 285 mg cholesterol; 9 grams fat; 60 grams carbohydrates; 8 grams protein; 0.01 gram fiber.