Crema Catalana

Pour the Milk into a saucepan with the Cinnamon Stick and the Lemon Peel. Warm gently until just below simmering, then remove from heat and let the flavors infuse for 15–20 minutes.

While the milk is infusing, whisk the Egg Yolks with the first portion of Granulated Sugar until the mixture is pale and slightly thickened. Whisk in the Cornstarch until fully combined and smooth.

Strain the infused milk to remove the cinnamon and peel, then slowly pour a little hot milk into the egg mixture while whisking constantly to temper the eggs and avoid scrambling.

Return the tempered mixture to the saucepan and cook over low heat, stirring continuously with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon. Do not let it boil.

When thickened, remove from heat and taste for sweetness; add more granulated sugar if desired and stir to dissolve. Pour the custard into individual ramekins or shallow dishes.

Let the custards cool to room temperature, then cover and chill in the refrigerator for at least 2 hours (preferably longer) so the texture fully sets.

Just before serving, sprinkle an even layer of granulated sugar over each chilled custard and caramelize with a kitchen blowtorch until the sugar melts and forms a golden, crackly crust. If you don’t have a torch, place under a very hot broiler for a few minutes, watching carefully to avoid burning.

Allow the caramel to harden for a minute, then serve immediately so you get the delightful contrast between the creamy custard and the crisp caramelized top.