Crème catalane

Method

Heat the milk with the cinnamon stick and lemon zest until steaming, then remove from heat and leave to infuse for 15 minutes. Whisk the egg yolks with caster sugar until pale and thick, then sift in the cornflour and whisk until smooth. Slowly pour the strained hot milk into the egg mixture whilst whisking constantly to avoid lumps. Return the mixture to a clean pan and cook over medium heat, stirring continuously with a wooden spoon, until it thickens to a custard consistency. Remove from heat, stir in the brandy, and pour into individual serving dishes. Allow to cool, then chill for at least 2 hours. Just before serving, dust generously with ground cinnamon and optionally caramelise the top with a kitchen blowtorch for a traditional finishing touch.