Crema Catalana | The Creme Brulee of Spain

Crema Catalana Recipe (Catalan Cream)
Ingredients:
500ml whole milk
Peel of one orange
Peel of one lemon
1 cinnamon stick (optional)
4 egg yolks
80g granulated sugar
25g cornstarch
Extra sugar for topping
Instructions:
1. Infuse the Milk:
In a small saucepan, add the milk, orange peel, lemon peel, and cinnamon stick (if using).
Bring to a simmer over medium heat. Once it starts to simmer, remove from heat, cover, and let it stand for 20 minutes to infuse the flavors.
2. Prepare the Egg Mixture:
Separate the eggs and place the yolks in a large bowl. (Save the egg whites for another recipe).
Whisk the egg yolks with the sugar until smooth and the mixture becomes lighter in color.
Add the cornstarch and whisk until no lumps remain.
3. Combine and Cook:
Strain the infused milk through a fine mesh strainer into the bowl with the egg mixture. Discard the peels (and the optional cinnamon stick).
Whisk to combine the milk and egg mixture, then pour it back into the saucepan.
Cook over medium heat, whisking continuously, until the mixture thickens and coats the back of a spoon.
4. Chill the Custard:
Divide the thickened custard evenly among 6 ramekins. Let them cool for about 5 minutes, then cover each ramekin with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.
Refrigerate for at least 3 hours, or until well chilled.
5. Caramelize the Sugar:
When ready to serve, evenly sprinkle a thin layer of sugar over the top of each chilled custard.
Using a kitchen blow torch, caramelize the sugar until it turns dark amber and bubbles. Be careful not to burn the sugar.
Serve immediately and enjoy!
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