Leite Creme (Burnt-Sugar Lemon Custard)

Instructions

1. Heat 650 ml of the whole milk with the lemon peel and cinnamon stick in a heavy saucepan over medium heat until steaming with small bubbles at the edge, about 5 minutes. Remove from the heat, cover and let infuse for 15 minutes.
2. In a bowl, whisk the egg yolks with the 130 g granulated sugar until pale, then whisk in the cornstarch and the remaining 100 ml cold whole milk until smooth.
3. Remove the lemon peel and cinnamon stick from the warm milk. Slowly pour the warm milk into the yolk mixture, whisking constantly.
4. Return everything to the saucepan and cook over medium-low heat, whisking constantly, until the custard thickens and a few slow bubbles break the surface, then whisk 1 minute more, 6 to 8 minutes in all. It should reach at least 160°F (71°C) and thickly coat a spoon.
5. Pour the custard into six shallow 5-oz (150 ml) heatproof dishes and smooth the tops. Cool at room temperature for 30 minutes, then press plastic wrap onto the surface or cover and refrigerate until cold and set, at least 3 hours.
6. Just before serving, blot any moisture from the custard tops and sprinkle each evenly with 10 g of the granulated sugar for the topping.
7. Caramelize the sugar with a kitchen torch held about 2 inches (5 cm) away, moving it steadily, until the sugar melts and turns deep amber, about 1 minute per dish. Let the crust harden for 2 minutes and serve.