Crema Catalana with Orange and Cinnamon

Preheat oven to 300°F (150°C).

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

In a separate bowl, whisk together egg yolks, sugar, and cornstarch until pale and smooth.

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 and prevent them from scrambling.

Strain the mixture through a fine-mesh sieve into a pitcher or bowl to remove any lumps or zest particles.

Pour the custard mixture evenly into the ramekins.

Place the ramekins in a baking sheet and carefully add hot water to the baking sheet until it reaches halfway up the sides of the ramekins (creating a water bath).

Bake for 25-30 minutes, or until the custards are set around the edges but still slightly wobbly in the center.

Remove the baking sheet from the oven and carefully remove the ramekins from the water bath. Let cool completely at room temperature, then cover and refrigerate for at least 2 hours, or preferably overnight.

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

Caramelize the sugar using a kitchen torch, moving the flame evenly over the surface until the sugar is melted and golden brown and crispy. Alternatively, you can broil them in the oven on low for a minute or two, watching very closely to prevent burning.

Let the caramelized sugar cool and harden slightly before serving.