Steps
- Heat 1 liter of whole milk with the peel of 1 orange, the peel of 1 lemon, and 1 cinnamon stick to a boil. Remove from heat, cover, and infuse for 10 minutes.
- Beat 8 egg yolks with 100g of superfine sugar until thick and pale. Mix 30g of cornstarch with 1 tablespoon of cold water; whisk into the yolks.
- Strain the milk, then gradually whisk it into the yolk mixture. Return to the pan over low heat; stir constantly until thickened, without letting it boil.
- Pour into shallow ramekins and cool. Cover and refrigerate for at least 4 hours.
- Sprinkle each with a thin, even layer of superfine sugar. Caramelize with a kitchen torch until amber and crisp.