Restaurant Veccio Cinema, San MIniato, Tuscany, Italy

Ingredients (4 Persons):

• 300 ml Milk
• 200 ml Sweet Cream
• 2 Oranges grated rind
• 1 Stick Cinnamon
• ½ Vanillas
• 5 Yolks
• 50 g Sugar  
• Muscat
• 6 Table Spoons Sugar

Recipie:

In a pot, beat together the egg yolks and 50g sugar until thoroughly blended and the mixture turns frothy. Add the cinnamon stick and grated orange rind. Pour in the milk and sweet cream. Slowly heat the mixture, stirring constantly, just until thickened. Remove pot from heat immediately.
Remove the cinnamon stick and ladle the milk mixture into 4-6 ramekins (depending on size). Allow to cool, then refrigerate for at least 2-3 hours. Before serving, preheat the broiler. Remove ramekins with the crema catalana from refrigerator and sprinkle the rest of the sugar over each ramekin. When broiler is hot, place the ramekins under the broiler on the top shelf and allow the sugar to caramelize, turning gold and brown. This may take 10 minutes or so, depending on your broiler. Remove and serve immediately. If you'd like, you can serve the crema catalana chilled, but we think it has more flavor when served warm from the broiler.