Creme Catalan

Directions

1. 1
   Slice vanilla beans in half.
2. 2
   In a saucepan bring milk, cream, cinnamon sticks, vanilla beans, and zests to a simmer for a few minutes.
3. 3
   Discard cinnamon and vanilla beans.
4. 4
   In a bowl whisk the egg yolks together with the cornstarch and 2 cups sugar until incorporated and creamy.
5. 5
   Slowly add this mixture into the saucepan of warm milk, mixing continuously.
6. 6
   Slowly heat the mixture over low heat, stirring the entire time, until it begins to thicken.
7. 7
   Make sure that it does not boil.
8. 8
   Pour into 12 shallow serving dishes, cool to room temperature, and refrigerate for several hours.
9. 9
   To serve sprinkle cold custards with the remaining sugar and caramelize with a torch or under a hot broiler.