Crema Catalana with Citrus, Cinnamon and Crisp Caramel

Set out four shallow, heatproof ceramic ramekins, each with a capacity of 200 ml and a diameter of about 10–11 cm, and a kitchen torch. Set aside 50 ml cold milk and pour the remaining 450 ml into a heavy-bottomed saucepan. Wash the citrus fruit and use a vegetable peeler to remove wide strips of peel from half the lemon and half the orange, without the bitter white pith; add them to the saucepan with the cinnamon stick. Heat over medium heat for about 5 minutes, until the milk is hot and begins to steam, then remove from the heat, cover and let stand for about 10 minutes.

Stir the cornstarch into the reserved 50 ml cold milk. Combine the yolks and 50 g sugar in a bowl, then stir in the milk and cornstarch mixture until smooth. Strain the infused milk through a sieve and remove the peel and cinnamon. Pour the hot milk into the yolk mixture in several additions, whisking continuously to warm the yolks gradually without forming lumps.

Pour the mixture back into the saucepan and heat over low or medium-low heat for about 5–7 minutes, whisking constantly across the bottom and around the sides. Once the custard has visibly thickened and the first isolated bubbles appear, cook for about 1 minute longer over low heat, without letting it reach a rolling boil. Remove from the heat; the finished custard should be smooth and fall from the whisk in a wide, thick ribbon.

Divide the hot custard evenly among the four ramekins and smooth the tops, leaving a little room below the rims. Cover with plastic wrap pressed against the surface of the custard to reduce skin formation. Let cool for about 30 minutes, then refrigerate for at least 3 hours, until the custard is completely cold and has thickened.

Just before serving, take the ramekins out of the refrigerator and remove the plastic wrap. If there are droplets of moisture on the surface, gently blot them with a paper towel. Divide the remaining 30 g sugar evenly among the four portions, sprinkling a thin, even layer over the entire surface of the custard, without thick piles of sugar.

Place the ramekins on a heat-resistant surface and caramelize the sugar one ramekin at a time with a kitchen torch, moving the flame in small, smooth motions. Do not hold it over one spot for long so you do not burn the sugar and can reduce warming of the custard. Torch each portion for about 1 minute, until the sugar melts into a thin, golden-amber layer without black spots.

Wait about 2 minutes for the caramel to cool and harden. Serve immediately, one ramekin per portion, with a thin crust over the cool custard. Crack the caramel with a teaspoon as you eat; do not return the finished dessert to the refrigerator, because moisture softens the sugar topping.