Crema Catalana

Pour the milk into a saucepan with the lemon zest strips and cinnamon stick. Heat over medium until just barely simmering, then remove from heat, cover, and let the aromatics infuse for 15 minutes. The milk should taste distinctly of cinnamon and lemon.

In a large bowl, whisk the egg yolks with 3/4 cup sugar until pale and thick, about 3 minutes. Add the cornstarch and whisk until completely smooth with no lumps remaining.

Strain the infused milk through a fine sieve, discarding the lemon zest and cinnamon. Gradually pour the warm milk into the egg mixture while whisking constantly. This tempering process prevents the eggs from scrambling.

Return the mixture to the saucepan over medium-low heat. Stir constantly with a wooden spoon in a figure-eight pattern for 8-10 minutes until the custard thickens enough to coat the back of the spoon and leaves a clear trail when you draw your finger through it.

Remove from heat immediately when thickened and stir in the vanilla extract. Pour the custard into 6 individual ramekins or shallow clay dishes, filling each about three-quarters full.

Let the custards cool to room temperature, then refrigerate for at least 4 hours or overnight until completely set and chilled through. The custard should be firm but still tremble slightly when the ramekin is gently shaken.

Just before serving, sprinkle an even layer of sugar over each custard. Using a kitchen torch, caramelize the sugar by holding the flame 5-8cm from the surface, moving in slow circles until the sugar melts, bubbles, and turns a deep amber. Let the caramel harden for 1 minute, then serve immediately while the top is still crackling.