A citrus and cinnamon-infused custard set on the stovetop rather than baked, chilled, then topped with a caramelized sugar crust cracked open at the table. Catalonia's answer to creme brulee, older than its French cousin.
Infuse the milk
Warm the milk with the cinnamon stick and lemon peel over low heat until steaming, then remove from the heat and let it steep.
10 minWhisk the base
Whisk the egg yolks, sugar and cornstarch together until smooth and pale.
Temper with warm milk
Strain the infused milk and whisk it gradually into the egg mixture, then return everything to the saucepan.
Cook until thickened
Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon and holds a ribbon when drizzled.
Pour and chill
Pour the custard into shallow ramekins and refrigerate until completely set and cold.
180 minCaramelize the top
Just before serving, sprinkle an even layer of sugar over each custard and caramelize with a kitchen torch until deep amber and crackling.
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