Crema Catalana

Instructions

1. 1

   Infuse the Milk: In a medium saucepan, combine 400ml of the milk, the cinnamon stick, and the lemon and orange zests. Heat over medium until it just reaches a simmer, then remove from heat. Cover and let it infuse for 20 minutes.

2. 2

   Prepare the Slurry: In a small bowl, whisk the cornstarch into the remaining 100ml of cold milk until completely smooth.

3. 3

   Whisk the Yolks: In a separate large bowl, vigorously whisk the egg yolks and 100g of sugar until the mixture becomes pale yellow and slightly thickened. Whisk in the cornstarch slurry.

4. 4

   Temper and Thicken: Strain the infused milk, discarding the aromatics. Slowly stream the warm milk into the egg yolk mixture while whisking constantly to temper the eggs. Pour the entire mixture back into the saucepan.

5. 5

   Cook the Custard: Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, making sure to scrape the bottom. Cook for 5-8 minutes until the custard thickens enough to coat the back of the spoon. Do not let it boil.

6. 6

   Chill and Caramelize: Pour the custard through a fine-mesh sieve into shallow clay ramekins. Cover with plastic wrap directly touching the surface and chill for at least 4 hours. Just before serving, sprinkle an even layer of granulated sugar over each ramekin and use a culinary torch to melt it into a dark, crispy caramel crust.