Crema Catalana

Steps

1. 1
   Bring the milk to a simmer with the lemon peel and cinnamon stick, then take it off the heat and leave to infuse for 15 minutes.
2. 2
   Whisk the yolks, 100 g sugar and the cornflour in a bowl until pale and smooth.
3. 3
   Remove the lemon peel and cinnamon, bring the milk back to a simmer, then pour it over the yolks in a thin stream, whisking.
4. 4
   Return everything to the pan and cook over low heat, stirring constantly with a wooden spoon, until the custard thickens and the first bubble breaks the surface, about 5–6 minutes. Do not let it boil hard or it turns grainy.
5. 5
   Pour into four shallow terracotta dishes or ramekins, leave to cool, then cover and chill for at least 3 hours.
6. 6
   Just before serving, sprinkle an even tablespoon of sugar over each and caramelise it with a blowtorch until amber and glassy. Serve within 10 minutes, while the crust still cracks.