Crema Catalana

Step 1: Place lemon zest in a medium saucepan with milk. Split vanilla bean in half and scrape seeds into milk or add vanilla extract. Add cinnamon stick and 1/2 cup of sugar.

Step 2: Cook over low heat, stirring constantly, until milk reaches a temperature of 200F. Remove from heat and cover. Steep at room temperature for 2 hours.

Step 3: While milk is cooling, whisk together egg yolks, cornstarch and remaining 1/4 cup of sugar together in a large mixing bowl until smooth. Refrigerate until ready to use.

Step 4: Strain cooled milk mixture into a clean saucepan and bring to a boil over medium to low heat. Turn off heat.

Step 5: Slowly pour a soup ladle full (1/2 cup) of hot milk mixture into egg yolk mixture, whisking constantly. Now turn around and slowly pour the egg yolk mixture into the milk mixture, whisking constantly. Turn heat to low and cook, whisking constantly until thick (about 5 minutes). Remove from heat.

Step 6: Place 4 ounces of custard into oven-proof ramekins. Refrigerate covered for 2 or more hours.

Step 7: To serve, gently blot top of each ramekin with paper towel to remove any condensation. Sprinkle 1 tablespoon of sugar on top of each Crema Catalana. Caramelize using a butane culinary torch.

Step 8: To caramelize in the oven, preheat oven to high broil. Place sugar-topped chilled ramekins on baking sheet. Broil for 3-5 minutes. Monitor carefully until sugar has melted and a crispy brown crust has formed.

Step 9: Serve with 3-4 orange segments.