Catalan cream and crème brûlée

Ingredients (for 1 cream):

5 eggs
110 ml. water
40 ml. liquid honey
a little bit of lemon juice
a pinch of cinnamon or vanilla

Instructions:

Dilute honey with water and lemon juice.

Separate egg whites and yolks.

Pour yolks into a saucepan.

Add vanilla and cinnamon.

Mix altogether and heat at low temperature. Stir without stop. When it begins to boil it’s going to thicken. Stir during about 5 minutes, until you get the desired thickness. You will recognise that it’s done when the cream keeps in their place when it’s separated with a spoon.

Pour into a container for cream. Keep in the fridge.