Spanish Lemon and Cinnamon Crema Catalana (2 Servings)

Warm 250 ml milk with lemon peel and cinnamon over low heat until just below a boil, then turn off the heat.

Whisk 12 g cornstarch into the remaining 250 ml milk until smooth.

Add 4 egg yolks and 100 g sugar to the starch milk and whisk until smooth.

Remove the lemon peel and cinnamon, then slowly whisk the warm milk into the egg mixture.

Return to the saucepan and stir on low heat until thick. Verify the custard reaches 71°C throughout with a food thermometer, without letting it boil over.

Divide into two heatproof dishes, cool promptly, cover and refrigerate at or below 4°C for at least 4 hours.

Just before serving, sprinkle about 2 tsp extra sugar thinly on each dish and caramelize using a kitchen torch, taking care to avoid burns or flammables.