About this recipe

Spain's beloved answer to crème brûlée — silky, lemon-and-cinnamon-scented custard topped with a crackling caramelized sugar crust. Lighter than its French cousin, this Catalan classic is made with milk instead of heavy cream and infused with warm spices for a distinctly Spanish character. Perfect for dinner parties or a special weeknight treat.

Instructions

1. 1

   Pour the whole milk into a saucepan. Add the cinnamon stick and the lemon (and orange, if using) zest strips. Heat ^[over medium heat], stirring occasionally, until the milk just begins to steam and small bubbles form around the edges — do not boil. Remove from heat, cover, and let steep for 15 minutes so the spices and citrus deeply flavor the milk.

2. 2

   In a mixing bowl, whisk together the egg yolks, ½ cup granulated sugar, and cornstarch until the mixture is pale yellow and smooth, about 2 minutes. Slowly ladle the warm infused milk into the egg mixture a little at a time, whisking constantly to temper the eggs and prevent scrambling. Once all the milk is incorporated, stir in the vanilla extract.

3. 3

   Pour the mixture through a sieve back into the saucepan to remove the zest and cinnamon stick. Cook ^[over medium-low heat], stirring constantly with a whisk or wooden spoon, until the custard thickens enough to coat the back of a spoon — about 8 to 10 minutes. Do not let it boil. The cornstarch will help it set firmly without curdling.

4. 4

   Divide the warm custard evenly among 6 shallow ceramic ramekins (about ¾ cup each). Smooth the tops with a spoon. Let cool to room temperature for 20 minutes, then cover loosely with plastic wrap and refrigerate for at least 4 hours, or overnight, until fully set and cold.

5. 5

   When ready to serve, sprinkle 1 tablespoon of granulated sugar evenly over each chilled custard. Using a kitchen torch, move the flame in small circles about 2 inches above the surface until the sugar melts, bubbles, and turns a deep amber caramel. Let the caramel harden for 1 to 2 minutes — it will form a glassy, crackable crust. Serve immediately.