Crema Catalana

1. Put the milk, cream, cinnamon stick and all the citrus zest in a saucepan set over a medium heat.
2. Cook, stirring often, until the milk is just steaming but not boiling, about 3-5 mins.
3. Remove from the heat, cover with a plate and leave to infuse for at least 30 mins.
4. When the cream mixture has infused, whisk the egg yolks, sugar and cornflour together in a separate bowl for 3-5 mins, or until light and pale in colour.
5. Pour the infused milk through a sieve into the egg mixture, whisking continuously.
6. Return the mixture to the saucepan.
7. Put the saucepan over a medium-high heat and whisk for around 10-12 mins.
8. The mixture should start thickening to a custard-like consistency – you can tell it’s ready by dipping a wooden spoon in the mixture, then running a finger through the mixture on the back of the spoon.
9. If the line holds, it's ready.
10. Sieve the mixture into a jug to remove any froth.
11. Divide the custard between six 150ml ramekins or small terracotta dishes, then leave to cool for 1 hr at room temperature until set with a slight wobble. Chill overnight.
12. Just before serving, sprinkle 1 tbsp caster sugar over the top of each ramekin and caramelise using a kitchen blowtorch.
13. Alternatively, slide the ramekins under a hot grill until the sugar turns golden and starts to bubble.
14. Serve straightaway.

You'll use: Grill / broiler · Saucepan · Pan · Whisk · Steamer