Crema Catalana

Heat 600 ml of the milk in a saucepan over medium heat with the cinnamon stick and the lemon and orange peels until small bubbles appear at the edge. Turn off the heat, cover the pan and let it infuse for 15 minutes, then strain out the cinnamon and peels.

• 600 ml whole milk
• 1 cinnamon stick
• 1 strip each lemon and orange peel

✅ Done when: small bubbles form at the edge and the milk smells of citrus and cinnamon

In a bowl, whisk the egg yolks, sugar, cornflour and the remaining 150 ml cold milk until smooth and free of lumps.

• 6 egg yolks
• 120 g sugar
• 30 g cornflour
• 150 ml whole milk

✅ Done when: mixture is smooth with no lumps of cornflour

Slowly pour the warm infused milk into the yolk mixture while whisking, then pour everything back into the saucepan. Cook over low heat, whisking constantly, for 6-8 minutes until it thickens into a smooth custard; do not let it boil.

• 600 ml warm infused milk (from step 1)
• all egg yolk mixture (from step 2)

✅ Done when: custard coats the back of a spoon and holds a ribbon when drizzled

Divide the custard among 6 shallow clay dishes or ramekins. Let it cool to room temperature, then refrigerate for at least 2 hours until fully set.

• all custard (from step 3)

✅ Done when: custard is cold and firm to the touch

Just before serving, sprinkle an even, thin layer of sugar over each dish and melt it with a kitchen blowtorch until deep golden amber and hardened into a thin crust.

• 6 tbsp sugar, for topping

✅ Done when: sugar is deep amber and crackles when tapped