Catalan cream

In a small glass, mix a little of the milk with the cornstarch and set aside.

Put the milk on the fire to infuse with the cinnamon and the orange peelings (one strip of each is enough). Heat until it almost boils. Remove.

From 3 eggs, separate the whites from the yolks. We will use only the yolks.

Mix the egg yolks with a tablespoon (or more, to taste) of homemade date cream and the milk and cornstarch mixture until well blended.

Add the strained milk (without peelings) to the mixture little by little while stirring continuously with a whisk.

Bring the mixture to the fire and let it thicken. When the first bubbles appear, remove and serve in the containers.

Let stand in the refrigerator until cool.

When ready to drink, add a small amount of erythritol and burn with a blowtorch.