Place a sieve with a fine mesh over a big measuring cup or mixing bowl with a spout. Get six ramekins that hold 6 ounces.
1
Mix ½ cup (100g) sugar, cornstarch, and salt in a large basin. Add egg yolks and whisk until light and creamy, approximately 1 minute. A moist tea towel will keep the dish from slipping in the following stages.
2
Over medium-low heat, simmer milk, lemon zest, orange zest, and cinnamon in a heavy-bottomed pot. Mix the milk periodically to avoid burning.
3
Remove the pan from heat when the milk simmers. Remove zest and cinnamon stick with tongs. With one hand, steadily add hot milk into the yolk dish while whisking continually.
4
Pour the mixture back into the pot after adding all the milk. Stir frequently over medium-low heat until the custard thickens and simmers, approximately 5 minutes. After bubbling, cook for 1 minute while whisking.
5
Off the heat, pour the custard through the sieve into a large measuring cup or spout-equipped mixing basin. Pour custard into ramekins. Drape plastic wrap directly on the custard in each ramekin.
6
Sprinkle 2 tablespoons of the reserved ¼ cup (50g) sugar over each custard when ready to serve. Light your kitchen torch 4 inches over the sugar.
7
Circularly heat the sugar until it caramelizes to a deep brown.Serve quickly before caramel softens.
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