Crema Catalana

Pour the milk into a saucepan. Add the lemon and orange zests and the cinnamon stick. Heat gently until the milk is about to start simmering. Remove from the heat and set aside to infuse for 10 minutes.

Meanwhile, put the egg yolks and 60g sugar into a large jug and beat with an electric hand mixer until pale and thick.

Put the cornflour into a small bowl and add 2 tbsp infused milk, stirring until the cornflour has blended. Add to the egg mixture, then use a sieve to slowly strain in the infused milk, stirring as you go.

Rinse the milk pan, then pour in the egg mixture. Cook over a low heat, stirring gently, for 6-8 minutes, until a smooth custard coats the back of a wooden spoon. Pour into 4 shallow, heatproof dishes, about 250ml, cool then cover and chill overnight.

Sprinkle a generous layer of caster sugar over each dish. Caramelise using a blowtorch, or under a hot preheated grill, until the sugar turns dark brown. Serve as soon as the sugar cools and the caramelised topping has set hard.