Crème Catalana with Pineapple

INGREDIENTS

1 lt. of fresh whole milk
200 ml. cream 35%
100 gr. egg yolks
220 gr. sugar
110 gr. corn flour
A small piece vanilla stick
Juice from half a lemon
Some pineapple slices

PREPARATION

In a pan, heat well 750ml of the milk, the cream, half of the sugar and vanilla, but don't boil. In a bowl, put egg yolks, rest of the sugar and juice, and whip quickly until mixture turns white. Pour the hot milk mixture slowly into the egg yolks, stirring constantly, and then put back onto the heat; bring to a boil slowly being careful not to burn. When mixture is just ready to boil, dissolve the corn flour in the remaining milk and pour into the mixture, stirring 1-2 times and take off heat. Add pineapple slices and pour into a bowl. Leave to cool, and then dust with crystal sugar and burn with a blow torch.