Catalan burnt cream (Crema catalana)

1. Bring most of the milk to the boil with the cinnamon stick and a strip of lemon peel, take off the heat and leave to stand for 15 minutes, then remove the flavourings.

2. Whisk the egg yolks with 150 g sugar until pale, then add the cornflour mixed smoothly with the remaining cold milk.

3. Pour the warm milk into the egg mixture in a thin stream, whisking constantly, then pour it back into the pan.

4. Cook over low heat, stirring constantly with a wooden spoon (don't let it boil!), for 5-8 minutes until thickened and coating the back of the spoon.

5. Pour into shallow earthenware dishes (cazuelitas), leave to cool and chill for at least 4 hours.

6. Before serving, sprinkle the tops evenly with the remaining sugar and caramelise with a kitchen blowtorch (or a hot iron) until glassy; serve immediately.

Tip: Unlike French crème brûlée, this is made with milk and starch on the hob – add the caramel only at the last minute so it stays crisp.