Crème brûlée can be tricky, but this Créme Catalan (Créma Catalana) takes most of the guesswork out. I love the infusion of big flavors into the milk cream mixture and the silky texture in the final result.
Pour milk and cream into a large sauce pan
Add the cinnamon, strips of lemon and orange, star anise and vanilla bean
Bring the milk and cream mixture to a boil over gentle heat
Put the egg yolks, sugar, and cornstarch in a large bowl, whisk until smooth
Strain the hot milk and cream mixture into the yolk mixture, starting with just a little bit at a time, whisk continuously, and gradually incorporating
Carefully transfer to a clean pot, then cook over medium heat whisking continuously for 10 minutes
When the mixture is thickened and smooth ladle into a heat proof dishes and allow to cool
Sprinkle a generous amount of sugar on top of the crème and blowtorch until set hard for serving
