Crema Catalana

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1. 1Step 1: Pour the milk into a small saucepan, add the cinnamon stick, orange and lemon peel, the vanilla, and a pinch of salt. Put on a gentle heat until hot and steaming, but not bubbling.
2. 2Step 2: Take off the heat, pour into a bowl, cover and leave to infuse for 20 minutes. Strain the milk back into the saucepan and discard the aromatics.
3. 3Step 3: Reheat the milk until hot but not boiling.
4. 4Step 4: Put the egg yolks, sugar and cornflour in a bowl and whisk smooth. Whisk the hot milk into the egg bowl a little at a time, then pour back into the saucepan and cook, stirring continuously, over a low-medium heat.
5. 5Step 5: Once the custard thickens enough to coat the back of the spoon and starts to bubble a little, pour it through a sieve into four ramekins.
6. 6Step 6: Lay a circle of greaseproof paper or clingfilm directly on the surface of each custard and set aside to cool to room temperature. Transfer to the fridge and chill for three to four hours, until set.
7. 7Step 7: To serve, sprinkle the tops with caster sugar and put under a hot grill (or use a blowtorch), to caramelise the tops.