Crema catalana

Method

Heat the milk and cream with the cinnamon stick and lemon zest until steaming, then remove from heat and infuse for 15 minutes before straining. Whisk the egg yolks with 100g sugar until pale and thick, then sift in the cornflour and flour, whisking until smooth. Gradually add the warm milk mixture to the egg mixture, whisking constantly, then return to the pan and cook over medium heat, stirring constantly, until thickened (about 5-8 minutes). Pour into four shallow ramekins or one large shallow dish and refrigerate for at least 4 hours until firm. Just before serving, sprinkle a thin, even layer of caster sugar over the top and caramelise with a kitchen blowtorch until golden and crackled, working quickly to avoid overheating the custard.