Paraguayan Creme de Catalan.jpg

While not native to Paraguay is a favorite and common dessert in it's adopted country. They do it a bit different in Paraguay. It has a citrus twist. This Latin creme brulee is a real treat.


3 Eggs, Separated using only the yolks
½ cup sugar
2 cups milk,
2 Tablespoons cornstarch
Zest of ½ a lemon
½ cinnamon stick

In a sauce pan, Mix the egg yolks with the sugar to a creamy consistency.
Add in just 1 ½ cups of milk and stir to thoroughly combine.
Add in the lemon zest and cinnamon stick.
Heat the mixture over medium high heat, stirring occasionally
Meanwhile, dissolve the cornstarch in the remaining ½ cup of milk.
Start slowly adding in the cornstarch mixture, stirring constantly
Bring to a slow boil while stirring and right when the first bubble appears, set it aside.
Ladle the custard into individual ramekins and let cool.
Sprinkle the top with sugar and Brulee the top with either a blow torch or put in the broiler until the top is scorched.