Spanish Creme Brulee

Directions

1. 1
   Cream together the sugar and egg yolks.
2. 2
   In a saucepot, heat up the milk with the cinnamon stick, lemon rind, and vanilla bean.
3. 3
   In a glass, mix the cornstarch with a splash of milk. Whisk until smooth then add to the hot milk.
4. 4
   Stir the milk until thickened.
5. 5
   Remove the solid items from the milk and whisk into the egg mixture.
6. 6
   Pour batter into ramekins and refrigerate.
7. 7
   Once cool, sprinkle the tops with sugar and caramelize it using a broiler or torch.