Classic Crema Catalana: Caramelized Custard with Citrus and Cinnamon

In a medium saucepan, combine the whole milk, lemon peel, orange peel, and cinnamon stick. Heat over medium heat until just simmering, but do not boil. Remove from heat and let steep for 10 minutes to infuse the flavors.

In a separate bowl, whisk together the egg yolks, 3/4 cup granulated sugar, and cornstarch until smooth and pale.

Remove the citrus peels and cinnamon stick from the milk. Gradually whisk about 1 cup of the warm milk into the egg yolk mixture to temper it, preventing the eggs from scrambling.

Pour the tempered egg mixture back into the saucepan with the remaining warm milk. Return the saucepan to medium-low heat.

Cook, stirring constantly with a whisk or wooden spoon, until the custard thickens to a consistency that coats the back of a spoon, about 8-12 minutes. Do not boil. The custard should be thick but still pourable.

Pour the hot custard into 6 individual ramekins or shallow ceramic dishes. Let cool to room temperature, then cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled and set.

Just before serving, sprinkle 1-2 tablespoons of the remaining granulated sugar evenly over the top of each chilled custard. Use a kitchen torch to caramelize the sugar until it forms a dark amber, brittle crust. Serve immediately.