Crema Catalana

Steps

1. 1
   Step 1:

   Put the milk, double cream, cinnamon stick, orange zest and lemon zest in a saucepan over medium heat.

2. 2
   Step 2:

   Cook, stirring often, for 3–5 minutes, until the milk is steaming but not boiling.

   3–5 min
3. 3
   Step 3:

   Remove the saucepan from the heat, cover it with a plate and leave to infuse for at least 30 minutes.

   30 min
4. 4
   Step 4:

   Whisk the egg yolks, 100g caster sugar and cornflour together in a separate bowl for 3–5 minutes, until light and pale.

   3–5 min
5. 5
   Step 5:

   Pour the infused milk mixture through a sieve into the egg mixture, whisking continuously.

6. 6
   Step 6:

   Return the mixture to the saucepan.

7. 7
   Step 7:

   Set the saucepan over medium-high heat and whisk for 10–12 minutes, until the mixture thickens to a custard-like consistency.

   10–12 min
8. 8
   Step 8:

   Check that the custard is ready by dipping in a wooden spoon and running a finger through the custard on the back; if the line holds, it is ready.

9. 9
   Step 9:

   Sieve the custard into a jug to remove any froth.

10. 10
    Step 10:

    Divide the custard among six 150ml ramekins or small terracotta dishes.

11. 11
    Step 11:

    Leave to cool at room temperature for 1 hour, until set with a slight wobble.

    1 h
12. 12
    Step 12:

    Chill overnight.

13. 13
    Step 13:

    Just before serving, sprinkle 1 tablespoon caster sugar over each ramekin.

14. 14
    Step 14:

    Caramelise the sugar with a kitchen blowtorch, or place the ramekins under a hot grill until the sugar turns golden and starts to bubble.

15. 15
    Step 15:

    Serve immediately.