Crema Catalana

Instructions

1. 1

   Combine the milk, heavy cream, lemon zest, orange zest, and cinnamon stick in a medium saucepan. Heat over medium heat until it just begins to simmer, then remove from heat, cover, and let steep for 30 minutes to infuse the flavors.

2. 2

   In a large mixing bowl, whisk together the egg yolks and 3/4 cup sugar until pale and slightly thickened, about 2 minutes. Add the cornstarch and whisk until completely smooth with no lumps remaining.

3. 3

   Strain the infused milk mixture through a fine-mesh sieve into a clean saucepan, discarding the solids. Reheat gently until warm.

4. 4

   Slowly pour about 1/2 cup of the warm milk into the egg mixture while whisking constantly to temper the eggs. Gradually add the remaining milk, whisking continuously.

5. 5

   Pour the entire mixture back into the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon or silicone spatula, until the custard thickens enough to coat the back of the spoon, about 5-7 minutes. Do not let it boil.

6. 6

   Remove from heat and stir in the vanilla extract. Immediately pour the custard into six shallow ramekins or traditional cazuelas. Press plastic wrap directly onto the surface of each custard to prevent a skin from forming.

7. 7

   Refrigerate for at least 4 hours or overnight until completely chilled and set.

8. 8

   Just before serving, remove the plastic wrap and sprinkle 1-2 tsp of sugar evenly over each custard. Using a kitchen torch, caramelize the sugar until it forms a golden, crackling crust. Alternatively, place under a very hot broiler for 1-2 minutes, watching carefully. Serve immediately.