Crema Catalana

Heat the single cream with the cinnamon stick, lemon zest, and orange zest in a saucepan over medium heat until steaming and just beginning to bubble at the edges; do not allow to boil.

Remove the saucepan from heat and let the infused cream rest for 5 minutes to allow the flavors to develop.

Whisk the free range egg yolks with 60 g of caster sugar in a bowl until pale and thick, about 2-3 minutes.

Strain the infused cream through a fine sieve into the egg mixture, discarding the solids, and whisk continuously to combine thoroughly.

Pour the custard mixture back into the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until it reaches 80°C or coats the back of a spoon.

Pass the custard through a fine sieve into a shallow ceramic dish to remove any cooked egg particles; allow to cool slightly, then refrigerate until completely chilled, at least 2 hours.

Just before serving, sprinkle the remaining 110 g of caster sugar evenly over the surface of the chilled custard.

Using a kitchen torch, caramelize the sugar layer by holding the flame 5-7 cm above the surface and moving it continuously in a circular motion until the sugar is deep golden and crispy.

Serve the Crema Catalana immediately while the caramelized sugar is still crackling and warm, contrasting with the cold custard beneath.