Crema Catalana Tapas with Brûléed Orange Zest

Preheat oven to 300°F (150°C). Prepare a baking dish large enough to hold the ramekins in a water bath.

In a saucepan, combine heavy cream, milk, orange zest, and cinnamon stick. Heat over medium heat until just simmering. Remove from heat and let steep for 15 minutes to infuse the flavors.

In a separate bowl, whisk together egg yolks and sugar until pale and slightly thickened. This step helps prevent curdling.

Remove the cinnamon stick from the cream mixture. Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to temper the eggs. Be sure to whisk continuously to prevent curdling.

Stir in the vanilla extract and salt.

Strain the mixture through a fine-mesh sieve to remove any solids and ensure a smooth custard.

Pour the custard into the ramekins, dividing evenly.

Place the ramekins in the baking dish. Pour hot water into the dish until it reaches halfway up the sides of the ramekins.

Bake for 25-30 minutes, or until the custards are set around the edges but still slightly wobbly in the center. Gently shake a ramekin; if the center jiggles only slightly, they are ready.

Remove the ramekins from the water bath and let cool completely. Then, refrigerate for at least 4 hours, or preferably overnight, to allow the custard to set fully.

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

Using a kitchen torch, carefully caramelize the sugar, moving the flame evenly over the surface until golden brown and crisp. Alternatively, place ramekins under a broiler for a few minutes, watching closely to prevent burning. Cool slightly before serving.