Spanish Creme Bru^lee

DEAR SOS: I would love to have the recipe for Crema Catalana served at La Paella on San Vicente Boulevard, which serves authentic cuisine of Spain. The crema is divine, to say the least. It’s like a custard with a brittle layer of caramel. I was told that this type of custard is a traditional Spanish specialty.

ADELINE ASHLIN

Hollywood

DEAR ADELINE: I enjoyed it too. Crema Catalana is the Spanish version of creme bru^lee, and La Paella’s is as good as any I’ve had in Spain.

La Paella Crema Catalana

Active Work and Total Preparation Time: 15 minutes plus 2 hours chilling time

1/2 cup cornstarch

4 cups milk

1 stick cinnamon

Zest of 1/2 lemon

6 egg yolks

1 1/4 cups sugar

* 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.

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.