Crema Catalana

In a saucepan, heat the milk with the cinnamon stick and lemon peel until it just begins to simmer. Remove from heat, cover, and let it infuse for 15 minutes. Strain the milk to remove the aromatics.

Ensure you only use the yellow part of the lemon peel to avoid bitterness.

Whisk the egg yolks and sugar together until pale. Gradually whisk in the cornstarch mixture. Slowly pour the warm infused milk into the egg mixture while whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring continuously until it thickens enough to coat the back of a spoon.

Do not let the mixture boil, or the eggs may scramble.

Pour the custard into individual ramekins. Let cool to room temperature, then refrigerate for at least 4 hours. Before serving, sprinkle a thin layer of sugar over the top and caramelize using a kitchen blowtorch until golden and crisp.

The contrast between the cold custard and hot, crunchy sugar is essential.