A delightful custard that combines elements of French and Spanish cuisine - a hint of lemon peel, a dash of cinnamon and a generous helping of vanilla, topped with burnt caramel. Yum! I make this in 200 ml batches.

* Catalan Cream (FA) - the star of the show
* French Vanilla Creme (TPA) - complex cream + subtle spices
* Vanilla Custard V2 (Cap) - primary heavy-duty custard
* Custard (FA) - supporting custard with citrus notes
* Vienna Cream (FA) - sweet cream, additional vanilla
* Caramel (FA) - topping + sweetness (subs DX Brown Sugar)

Steeping: 4-6 weeks. Comments and feedback welcome.

* Does not contain diacetyl, acetoin, acetylpropionyl, furfuryl alcohol, sulphites, sugars or sucralose. Per disclosures by flavor manufacturers' FAQ and/ or published test results.