Catalan Crema Catalana with Caramelized Sugar Top

In a medium saucepan, combine the whole milk, 1/2 cup granulated sugar, lemon peel, and cinnamon stick. Heat over medium heat until just simmering, stirring occasionally to dissolve the sugar. Do not boil.

In a separate bowl, whisk together the egg yolks and cornstarch until smooth. Remove the lemon peel and cinnamon stick from the hot milk mixture.

Gradually temper the egg yolk mixture by slowly whisking about 1/2 cup of the hot milk into the yolks. Then, slowly pour the tempered yolk mixture back into the saucepan with the remaining milk, whisking constantly.

Continue to cook over medium-low heat, stirring constantly with a wooden spoon or whisk, for 8-10 minutes, until the custard thickens enough to coat the back of the spoon. Do not let it boil.

Pour the custard into 4 individual ramekins or shallow ceramic dishes. Let cool to room temperature, then cover and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled and set.

Just before serving, sprinkle 1 tablespoon of granulated sugar evenly over the top of each chilled custard. Use a kitchen torch to caramelize the sugar until it forms a crisp, golden-brown crust. Alternatively, place ramekins under a broiler at 500°F/260°C for 1-2 minutes, watching carefully to prevent burning.