Crema Catalana

Directions

1. Whisk egg yolks and sugar together quickly until pale and smooth.
2. In a saucepan, heat milk with orange peel and cinnamon sticks until just simmering. Remove from heat.
3. Bloom the gelatin: sprinkle it over 2 tbsp cold water in a small bowl. Let sit 5 minutes.
4. Temper the eggs: slowly whisk in a little hot milk, then gradually add more while whisking continuously.
5. Return mixture to the pot and cook over very low heat, stirring constantly, until it thickens slightly (do not let it boil).
6. Remove from heat. Whisk in the bloomed gelatin until fully dissolved. Remove orange peel and cinnamon.
7. Pour custard into serving dishes. Chill overnight until set.
8. Before serving, sprinkle sugar on top and torch at an angle until caramelized.