Light soy crema catalana

Ingredients

For 1 serving

• Soy milk180 ml
• Egg yolks1
• Cornstarch12 g
• Brown sugar12 g
• Lemon zest2 g
• Cinnamon1 pinch

Contains: eggs, soy,

Method

1. In a small pan, warm the soya drink with strips of lemon zest (just the yellow part) and the cinnamon over medium heat for 3–4 minutes, until it steams and small bubbles appear at the edge; turn off the heat.
2. In a bowl, whisk the egg yolk with the cornflour and half the brown sugar until pale and smooth.
3. Strain the hot drink and pour it onto the yolk in a thin stream, whisking, so the egg doesn't scramble.
4. Return everything to the pan and cook over low heat for 3–4 minutes, stirring constantly, until the cream thickens and coats the spoon; pour it into a shallow ramekin.
5. Leave to cool and chill for 2 hours, until set.
6. Sprinkle the remaining sugar over the top in a thin layer and caramelise it with a blowtorch, or under a grill on full for 1–2 minutes, until it forms an amber crust; serve straight away.