Crema Catalana

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1. 1Step 1: Set a fine-mesh sieve over a large measuring cup or mixing bowl with a spout. Gather six 6-ounce ramekins.
2. 2Step 2: In a large bowl, whisk together 1/2 cup (100g) of the sugar, the cornstarch, and salt. Add the egg yolks and whisk until pale and smooth, about 1 minute. Set the bowl on a damp kitchen towel to prevent it from sliding.
3. 3Step 3: In a medium, heavy-bottomed saucepan, combine the milk, lemon zest, orange zest, and cinnamon stick. Bring just to a simmer over medium-low heat, stirring occasionally to prevent scorching.
4. 4Step 4: As soon as the milk reaches a simmer, take the pan off the heat. Use tongs to remove the citrus zest and cinnamon stick. Slowly pour the hot milk into the yolk mixture, beginning with a small splash and whisking constantly. Continue gradually adding the milk until it is fully incorporated.
5. 5Step 5: Pour the mixture back into the saucepan. Cook over medium-low heat, whisking constantly, until the custard thickens and begins to bubble, about 5 minutes. Once it reaches a simmer, continue whisking for 1 minute, then immediately remove it from the heat.
6. 6Step 6: Pour the custard through the prepared sieve into the measuring cup or spouted bowl. Divide it evenly among the six ramekins.
7. 7Step 7: Press plastic wrap directly against the surface of each custard. Let the ramekins cool almost to room temperature, then refrigerate overnight or for at least 4 hours.
8. 8Step 8: When ready to serve, remove the plastic wrap. Sprinkle the reserved 1/4 cup (50g) sugar over the custards, using about 2 teaspoons per ramekin. Hold a kitchen torch about 4 inches above the surface and move the flame in circles until the sugar melts and caramelizes to a deep golden brown.
9. 9Step 9: Serve immediately, before the caramelized sugar begins to soften.