Crema Catalana

Directions

1. 1
   In a medium saucepan, add the milk, lemon and orange peels, vanilla and cinnamon sticks; bring to a boil.
2. 2
   Simmer for 10 minutes, then discard the lemon and orange peels and cinnamon sticks.
3. 3
   Beat eggs, sugar, nutmeg, and cornstarch together until well combined, and light in color.
4. 4
   Add about 1 to 2 cups of the warm milk to the eggs, a little at a time, stirring constantly, until the eggs are nice and hot, but not scrambled.
5. 5
   Pour the egg mixture into the milk, again, keep stirring!
6. 6
   Cook the whole mixture over medium heat until it starts to get nice and thick.
7. 7
   This should take about 7 minutes.
8. 8
   Remove it from the heat, and strain if you like, to make sure there aren't any bits of scrambled egg.
9. 9
   Divide the custard into 6 ramekins, and chill for at least 4 hours, covered.
10. 10
    Just before serving, sprinkle each custard with 1 tbsp of sugar, and using a kitchen torch (my favorite) or your oven's broiler, caramelize the sugar.
11. 11
    Make sure to do this quickly, so the custard underneath doesn't curdle.
12. 12
    Grab a spoon and dig in!