Unlike the thicker crème brûlée, Catalan cream does not have to be cooked in the oven.

To caramelize the cream, ideally use a torch.

Catalan cream is served cold. If you want to caramelize the cream under the broiler, put the ramekins into a shallow pan containing ice cubes so that the custard doesn't heat up.

1. In a saucepan, gently heat 250 ml (1 cup) milk; infuse the vanilla bean and cinnamon stick.
2. In a bowl, whisk the egg yolks with the sugar; blend in the cornstarch dissolved in 750 ml (3 cups) cold milk, and the zests.
3. Pour into the hot milk. Heat gently, stirring briskly.
4. When the mixture thickens, immediately remove the pan from the heat; remove the cinnamon stick and vanilla bean.
5. Pour the cream into individual ramekins and let cool.
6. Just before serving, caramelize with a torch or under the broiler (see chef's notes).