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. Diketone-free*

- 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
- DX Brown Sugar - the topping + sweetness

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

*per disclosure by flavor manufacturer's FAQ or published test results