Crema Catalana

1. Put the milk, cream, cinnamon stick and all the citrus zest in a saucepan over medium heat. Cook, stirring often, until it just steams without boiling, about 3 to 5 minutes, then take it off the heat, cover with a plate, and leave it to infuse for at least 30 minutes.
2. In a separate bowl, whisk the egg yolks, sugar and cornflour for 3 to 5 minutes, until light and pale. Pour the infused milk through a sieve into the egg mixture, whisking all the while, then return the lot to the saucepan.
3. Set it over medium-high heat and whisk for around 10 to 12 minutes, until it thickens into a custard. It's ready when a finger drawn through the mixture on the back of a wooden spoon leaves a line that holds. Sieve it into a jug to lose any froth.
4. Divide between six 150ml ramekins or terracotta dishes and leave to cool for 1 hour at room temperature until set with a slight wobble, then chill overnight.
5. Just before serving, sprinkle 1 tbsp caster sugar over each and caramelise with a blowtorch (or under a hot grill) until golden and bubbling. Serve at once.

Tips from the ZestyPlate Kitchen

• Steep the milk with the cinnamon and citrus zest first, as that's where the aroma comes from.
• Whisk the custard without stopping over the heat so it thickens smoothly and never catches.
• Pass the custard through a sieve before chilling for a faultlessly silky finish.
• Caramelise the sugar only just before serving so the top stays crisp and shatters under the spoon.