At a glance
You're making a silky Spanish custard dessert that gets its wow factor from toasted cinnamon and fresh orange zest infused into the milk—the trickiest part is gently heating the custard base without scrambling the eggs, so watch it closely. After a few hours in the fridge to set, you'll finish it off with a torch to create that satisfying crackling caramel crust.
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Infusing the milk
Heat the milk in a saucepan. Add a few strips of orange zest, sugar, and a whole cinnamon stick that you've first toasted with a kitchen torch. Let all the flavours properly infuse into the warm milk.
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Making the egg yolk custard base
While the milk is heating on the stove, in a separate bowl whisk together the egg yolks, sugar, and cornstarch. Whisk the mixture thoroughly until it's beautifully smooth.
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Combining and straining the mixture
Stir the cornstarch into the warm milk and let it dissolve. Remove the cinnamon stick and orange zest from the milk, then pour it slowly into the egg yolk base, whisking constantly.
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