Citrus and Cinnamon Crema Catalana

1 lemon, peeled with a vegetable peeler

1 orange, peeled with a vegetable peeler

4 cinnamon sticks

8 egg yolks

1 cup sugar

3 tablespoons cornstarch

Ground nutmeg

2 minutes, turn off heat and let steep

1 hour. Strain milk and discard peel and cinnamon sticks.

With a whisk, ribbon the egg yolks and 1/2 cup of the sugar. Beat in the cornstarch. Stir in a few tablespoons of the hot milk, then add the egg yolk mixture to the rest of the milk.

5 minutes. Pour the custard into 8 crema Catalana ramekins, about 5-inches across, 1-inch deep and 5-ounces in capacity. Cool and then refrigerate.

1/2 cup sugar with a large pinch nutmeg. Before serving, sprinkle each custard evenly with

1 tablespoon sugar/nutmeg. To caramelize the sugar, use a hot metal "branding iron" which is smaller than the width of the dessert dish. Caramelize the sugar until it has melted completely and a hard golden brown crust.

Serve immediately. The sugar will stay hard for 30 minutes.

Serves 8