Catalan cream First, dissolve corns flour in cold milk (approximately a half glass), then put the remaining milk in a saucepan with lemon peel, 50 g of granulated sugar and cinnamon (if you decided to put it; cinnamon is optional because not everybody like it, but cinnamon will give to cream a very special taste). Bring to a boil, stirring to dissolve sugar, then remove the pan from the heat. At this point, in a bowl, whisk the egg yolks and the remaining sugar, then add corn flour dissolved in cold milk. When they are well mixed, add (stirring) the mixture of hot milk, filtered through a strainer. Now put the mixture in a pot (I recommend you to use the same pan, so you avoid dirtying another pot) and bring it to a boil over high heat, stirring constantly; let it cook for about two minutes and then remove it from heat. You should now have a smooth cream. Pour the cream, still warm, in 4 small oven dishes and, once cooled, put them in the refrigerator. When serving, sprinkle the cream with brown sugar and use a torch to caramelize sugar. If you don't have this tool, similar to a small blowtorch, you could put the little oven dishes under the oven grill for a few minutes to allow sugar to caramelize. To prevent the cold Catalan cream cold to "go crazy" when you put it in the oven, although for a few minutes, put the oven dishes in a larger container with ice or cold water in it. Cat tongues Beat the butter with a spoon, gradually adding icing sugar until the butter consistency is creamy (very soft). Then gradually add vanilla extract (or grated lemon peel), flour and the egg whites at room temperature, one at a time (don't worry if you put them all together: pour them in little by little), up to full amalgamation. Preheat oven to 390° F (200° C). Now put the mixture in a pastry bag with a nozzle of 5-6 mm in diameter and form with it sticks about 5-6 mm long and about 1 cm wide on a nonstick baking pan or a "normal" one covered with parchment paper. Be sure to leave a few centimeters between a stick and a