Crema Catalana

Instructions

1. 1 Heat milk with lemon zest and cinnamon stick over medium heat until steaming. Remove from heat, cover, and steep for 15 minutes. Strain.
2. 2 Whisk egg yolks with sugar until pale and creamy. Add cornstarch and whisk until smooth.
3. 3 Gradually pour warm infused milk into the egg mixture, whisking constantly.
4. 4 Return to the saucepan and cook over medium-low heat, stirring constantly, until the custard thickens and coats the back of a spoon, about 8 minutes.
5. 5 Pour into shallow clay dishes. Cool to room temperature, then refrigerate at least 3 hours.
6. 6 Just before serving, sprinkle a thin even layer of sugar over each custard and caramelize with a kitchen torch until golden and crackling.