CRÈME CATALANE

1. In a saucepan, heat the milk with the cinnamon stick and lemon zest until it starts to simmer. Remove from heat and let it infuse for 15 minutes. Strain and set aside.

2. In a bowl, whisk the egg yolks and sugar until pale and creamy.

3. Dissolve the cornstarch in a little bit of the infused milk, then add it to the egg mixture.

4. Slowly pour the remaining infused milk into the egg mixture, whisking continuously.

5. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens (do not let it boil).

6. Remove from heat and stir in the vanilla extract.

7. Pour the mixture into ramekins and let cool to room temperature. Then refrigerate for at least 2 hours.

8. Before serving, sprinkle a thin layer of granulated sugar over each ramekin and caramelize with a kitchen torch until golden and crispy.