Crema Catalana

• whole milk↗400ml ml
• double cream↗150ml ml
• cinnamon stick↗1
• orange↗1

  zest, sliced into strips

• lemon↗1

  zest, sliced into strips

• egg yolks↗7

  (freeze the whites for another recipe)

• granulated sugar↗100g g

  plus 6 tbsp for topping

• cornstarch45g g

Step-by-step instructions

1. 1

   Place the milk, cream, cinnamon stick and all citrus zest into a saucepan over medium heat. Cook, stirring frequently, until the milk just steams and does not boil, about 3‑5 minutes. Remove from heat, cover with a plate and let steep for at least 30 minutes.

2. 2

   When the cream mixture has steeped, whisk the egg yolks, sugar and corn starch in a separate bowl for 3‑5 minutes, or until the mixture becomes light and pale. Strain the steeped milk through a sieve into the egg mixture while whisking continuously. Return the mixture to the saucepan.

3. 3

   Place the saucepan over medium‑high heat and whisk for about 10‑12 minutes. The mixture should thicken to a custard consistency – you can test by dipping a wooden spoon into the mixture and drawing your finger across the back of the spoon. If the line holds, the custard is ready. Strain the mixture into a jug to remove foam.

4. 4

   Divide the custard into six ramekins of 150 ml or small clay dishes, then let cool for 1 hour at room temperature until set with a slight wobble. Chill overnight.

5. 5

   Just before serving, sprinkle 1 tbsp of granulated sugar over each ramekin and caramelize with a kitchen torch. Alternatively, place the ramekins under a hot grill until the sugar turns golden and bubbles. Serve immediately.