Classic Spanish Crema Catalana

In a medium saucepan, combine the whole milk, cinnamon stick, and lemon peel. Heat gently over medium heat until it just begins to simmer and steam vigorously, reaching approximately 85 degrees Celsius or 185 degrees Fahrenheit. Remove from heat, cover, and let steep for 15 minutes.

While the milk infuses, place the egg yolks and 100g of granulated sugar in a mixing bowl. Whisk vigorously until the mixture becomes pale yellow and thickens slightly. Sift in the cornstarch and whisk until completely smooth with no lumps remaining.

Remove the cinnamon stick and lemon peel from the steeped milk. Slowly pour the hot milk into the egg mixture in a thin, steady stream while whisking constantly. This tempers the yolks so they do not scramble.

Pour the tempered mixture back into the saucepan. Cook over medium-low heat, stirring continuously with a silicone spatula. Ensure you scrape the bottom and corners of the pan. Cook until the custard thickens significantly, registering 82 degrees Celsius or 180 degrees Fahrenheit on a thermometer.

Immediately pass the thickened custard through a fine mesh strainer into a large measuring jug to catch any stray coagulated egg bits. Divide the smooth custard evenly among 4 shallow clay dishes or ramekins.

Allow the ramekins to cool briefly at room temperature. Press a piece of plastic wrap directly onto the surface of each custard to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or until completely set.

Just before serving, remove the plastic wrap. Sprinkle 10g of granulated sugar in a thin, even layer over the surface of each custard. Use a kitchen blowtorch in constant circular motions to melt and caramelize the sugar until it turns a deep amber color.