Place the milk, lemon peel, orange peel, and cinnamon stick in a saucepan. Heat over medium-high until it comes to a boil, then remove from heat, cover, and let steep for 30 minutes to 1 hour.

After steeping, separate the egg yolks from the whites; for this recipe, use only the yolks. Beat the yolks with the sugar until well combined, then add the cornstarch and mix thoroughly.

Strain the infused milk, which should now be warm, and mix it well with the yolk mixture. Pour everything back into the saucepan and cook over medium heat, stirring constantly, until it thickens. The right texture is when the cream coats the spoon but is still pourable.

Pour the cream into ramekins and let cool. Once cold, it will have thickened. When ready to serve, sprinkle a layer of sugar on top and caramelize it with a kitchen torch or burner to create a thin, crisp caramel layer.

Video: https://youtu.be/Qd2-C3lwGxQ You can read tips, tricks, and see more photos at: http://dulyskitchen.blogspot.com.es/2017/03/crema-catalana.html#more