Instructions

1. Heat cream, milk, cinnamon stick, and lemon zest until steam rises (do not boil).
2. Let infuse for 15 minutes, then strain and reheat gently.
3. Whisk egg yolks with 60g sugar until pale (2-3 minutes).
4. Mix cornstarch with water to create slurry.
5. Slowly add hot cream mixture to egg yolks while whisking.
6. Return mixture to saucepan over medium heat.
7. Stir in cornstarch slurry.
8. Cook for 2-3 minutes, stirring constantly, until thickened (should coat back of spoon).
9. Strain through fine sieve.
10. Pour into serving dishes, press plastic wrap directly on surface.
11. Refrigerate for at least 4 hours.
12. Just before serving, sprinkle remaining 20g sugar on top of each custard.
13. Using kitchen torch, caramelize sugar until golden brown.