Crema Catalana

Preheat oven to 300°F (150°C).

In a saucepan, combine the heavy cream, lemon zest, orange zest, and cinnamon stick. Heat over medium heat until just simmering. Do not boil.

Remove from heat and let steep for 15-20 minutes to infuse the cream with the citrus and cinnamon flavors.

In a bowl, whisk together the egg yolks and sugar until pale and slightly thickened.

Remove the zest and cinnamon stick from the cream. Slowly pour the warm cream into the egg yolk mixture while whisking constantly to prevent the eggs from cooking.

Strain the mixture through a fine-mesh sieve into a pitcher or measuring cup. This ensures a smooth custard.

Pour the custard into individual ramekins.

Place the ramekins in a baking dish and add hot water to the dish, filling it halfway up the sides of the ramekins (creating a water bath or bain-marie).

Bake for 25-35 minutes, or until the custards are set around the edges but still slightly wobbly in the center.

Remove the ramekins from the water bath and let cool completely at room temperature. Then, cover and refrigerate for at least 2 hours, or preferably overnight.

Just before serving, sprinkle a thin, even layer of granulated sugar over the top of each custard.

Using a blowtorch, caramelize the sugar until it is golden brown and crisp. Alternatively, place the ramekins under a preheated broiler for a few minutes, watching carefully to prevent burning.

Let the caramelized sugar cool and harden slightly before serving.