Crema Catalana

Method

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1. 1Set aside 4 tbsp of the milk. Heat the rest with the lemon and orange peel and cinnamon until bubbles appear around the edge, then take off the heat, cover and leave to infuse for 15 minutes.
2. 2In a bowl, whisk the egg yolks and 100 g sugar for 2 minutes until pale and slightly thickened. Mix the cornstarch with the reserved cold milk and whisk it in.
3. 3Remove the peel and cinnamon and warm the milk again. Pour it into the yolk mixture a little at a time, whisking constantly, so the eggs don't scramble.
4. 4Return everything to the pan and cook over medium-low heat, whisking without stopping, for 5-7 minutes. Take it off the heat once it thickens enough to coat the back of a spoon heavily and the first bubbles appear; don't let it boil.
5. 5Divide the custard among 4 shallow heatproof dishes, traditionally terracotta. Once cooled to room temperature, cover and chill for at least 3 hours.
6. 6Just before serving, sprinkle 1 tbsp sugar in a thin, even layer over each dish. Caramelize with a kitchen torch until melted and deep amber; without a torch, put the dishes on the top rack under a very hot grill for 2-4 minutes, watching constantly.
7. 7Let the caramel harden for 1-2 minutes and serve right away, with a top that cracks when tapped with a spoon.