Catalan Cream (Crema Catalana)

2 cups whole milk

1 cup heavy cream

3 large strips orange peel (avoid as much of the bitter white pith as possible)

3 large strips lemon peel (avoid as much of the bitter white pith as possible)

1 whole vanilla bean , split and the insides scraped into the pot along with the whole bean

OR 1 tablespoon vanilla bean paste (use paste, not extract, as the paste has real vanilla bean flecks in it and is more concentrated in flavor)

6 large egg yolks

¾ cup granulated sugar (use 1 cup if you prefer it sweeter, but keep in mind it will have the additional burnt sugar topping)

3 tablespoons cornstarch

turbinado sugar , for the burnt sugar topping

Directions at daringgourmet.com

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