Step 1

Put the milk on the stove in a small saucepan, along with the citrus peels and the cinnamon stick. Slowly bring to a boil.

Step 2

Dissolve the cornstarch in a splash of water and set aside.

Step 3

While the milk is slowly heating, beat the egg yolks with the sugar, until the mixture turns pale yellow. Beat in the dissolved cornstarch and a spoonful of the hot milk.

Step 4

Remove the citrus peels and cinnamon stick from the hot milk, and lower the heat.

Step 5

Slowly add the egg yolk mixture to the milk, making sure to keep stirring so that the eggs don't scramble!

Step 6

Stir constantly over a low heat, until the mixture has thickened.

Step 7

Remove from the heat and pour the mixture into traditional clay dishes or ramekins.

Step 8

Allow the custard to cool, and then cover in plastic wrap and chill the crema catalanas for about four hours (preferably overnight).

Step 9

Before serving, I like to let mine come to room temperature (unless it's summer-- that would be too hot!). Then sprinkle a thin layer of sugar on top of each ramekin. Spread the sugar out by tilting the ramekins in all directions. Caramelize with a small kitchen blowtorch (though the truly authentic crema catalanas are made with a hot iron (see photo below).

Step 10

Top with fresh fruit (optional) and enjoy!