2 1/2 cups of whole milk
2 large strips of orange peel
2 large strips of lemon peel
1 cinnamon stick
1 tsp. Vanilla extract
5 egg yolks
1/2 cup of sugar + additional sugar to caramelize on top
2 tbsp. Cornstarch
Pour the milk in a small sauce pan and add the orange and lemon peel, vanilla extract & cinnamon. Heat over medium-high heat, stirring constantly to prevent scorching, until the milk almost boils. Then turn off the heat & cover.
Let sit and cool for 15-20 minutes to allow the flavors to infuse the milk. Carefully remove the peels and cinnamon.
Dissolve the cornstarch in a few tablespoons of warm water.
beat the egg yolks with the sugar, until the mixture turns pale yellow. Beat in the cornstarch and a spoonful of the hot milk to temper. Slowly add the egg yolk mixture to the milk, making sure to keep stirring with a whisk. Stir constantly over the lowest heat, until the mixture has thickened and quickly remove from the stove top.
Pour the custard into individual ramekins. Let them come to room temp. & Cover the ramekins with plastic wrap. Place them in the refrigerator to chill overnight, preferably for 24 hours for best flavor.
When ready to eat, let it come to room temperature and sprinkle each evenly with a tablespoon or two of sugar and blowtorch it until its a golden brown color.