Now, let’s move into the kitchen. Here’s a detailed guide to making your own crema catalana.

Start by combining the whole milk, vanilla bean pod, cinnamon stick, and citrus zest in a saucepan over medium heat. Remove the vanilla seeds with a knife and add them to the mixture. Heat until just before boiling, then remove from heat. Allow it to steep for about 15 minutes. This soaking time makes the flavor sing!

While the milk infuses, grab a bowl and whisk together the egg yolks, cornstarch, nutmeg, and a pinch of salt. It’s vital to have a good mix here; this is where the creamy magic happens.

Once your milk has cooled a bit, slowly pour it into the egg mixture while whisking vigorously. This step is essential. You want to blend the two mixtures without cooking the eggs—think of it like adding warm colors to your palette without ruining the masterpiece.

Pour the combined mixture back into the saucepan over low heat. Stir constantly for about 10 minutes, or until it thickens to your desired custard consistency. It should have a velvety texture that coats the back of a spoon but isn’t overly thick.

After thickening, strain the mixture into a bowl to remove the solids. This ensures a smooth texture. Now, pour the mixture into individual ramekins and let them cool—first at room temperature and then in the refrigerator for at least a couple of hours, or preferably overnight.

When ready to serve, sprinkle about a tablespoon of caster sugar over the top of each custard. Using a kitchen torch, caramelize the sugar until it bubbles and forms a crisp crust. Don’t have a torch? You can pop them under the broiler for a couple of minutes—watch closely, as sugar can darken quickly.