Crema Catalana with Orange Zest and Cinnamon
·Infuse the milk
Warm the milk in a saucepan. Add a few strips of orange zest, sugar, and a whole cinnamon stick that you've torched with a kitchen blowtorch beforehand. Let all the flavours infuse thoroughly in the warm milk.
Make the egg yolk base
While the milk is heating, whisk together the egg yolks, sugar, and cornstarch in a separate bowl. Whisk well until the mixture is beautifully smooth.
Combine and strain
Sprinkle the cornstarch into the warm milk and let it dissolve. Remove the cinnamon stick and orange zest from the milk, then gradually pour it into the egg yolk base, stirring constantly.
Cook until thickened
Pour the whole mixture back into the saucepan. Heat gently, stirring constantly so the eggs don't curdle. Stay by the stove and watch closely for the moment the custard starts to thicken.
Chill in the fridge
Pour the smooth custard into serving ramekins. Let them cool, then cover carefully with plastic wrap and refrigerate for a few hours so the dessert sets to the right texture.
Serve
Just before serving, sprinkle a layer of sugar over the surface of the custard. Caramelize it to a golden crust with a kitchen blowtorch, grate over some fresh orange zest, and it's ready to serve with pride.