Combine the 2 cups whole milk and 1/2 cup heavy cream in a medium saucepan. Add the split vanilla bean with seeds (or 1 tsp vanilla extract), the lemon zest strip and the orange zest strip. Heat over medium until just below simmering (small bubbles at edges), stirring occasionally. Do not boil. Once fragrant and steaming, remove from heat and let steep for 10–15 minutes to infuse flavor.

2. Prepare yolk-sugar mixture

While milk is steeping, place 6 egg yolks in a medium bowl. Add 1/2 cup granulated sugar and 1 tablespoon cornstarch. Whisk vigorously until mixture is pale, slightly thickened, and sugar begins to dissolve—about 1–2 minutes. This helps prevent scrambling and stabilizes the custard.

3. Temper yolks

After steeping, remove the lemon and orange zest strips and the vanilla bean pod (if used). Slowly pour about 1/3 cup of the hot milk into the yolk mixture in a thin stream while whisking constantly to temper the yolks. Continue adding the milk gradually until you've incorporated about half of the warm milk, then pour the yolk mixture back into the saucepan with the remaining milk, whisking to combine.

4. Cook custard

Return the saucepan to low–medium heat. Cook, stirring constantly with a wooden spoon or heatproof spatula, scraping the bottom and edges, until the mixture thickens and coats the back of the spoon (about 5–8 minutes). If using a thermometer, target 82–84°C (180–183°F); do not let it boil. Remove from heat.

5. Finish and chill

If you used vanilla extract instead of a bean, stir it in now. Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits and any remaining zest. Stir gently to smooth. Divide the custard among 4–6 shallow ramekins (classic crema catalana uses shallow dishes — aim for 4–6 depending on size). Cool to room temperature for 20–30 minutes, then cover with plastic wrap touching the surface of each custard to prevent a skin and refrigerate until fully set and chilled, at least 2 hours (preferably 3–4 hours).

Finishing / Caramelized Top

6. Prepare sugar topping

About 10 minutes before serving, remove the chilled custards from the refrigerator and let them come closer to room temperature (helps cracking pattern). Sprinkle about 3/4 tablespoon to 1 tablespoon of granulated sugar evenly over the surface of each custard (use approximately 3 tablespoons total for four servings; adjust for number of ramekins). Tilt the ramekin to distribute if needed.

7. Caramelize sugar

Caramelize the sugar using one of two methods: 1) Kitchen torch: Hold a culinary torch 2–3 inches from the surface and move in a slow circular motion until the sugar melts, bubbles, and forms an even, golden-brown crust. Allow the caramel to harden for 1–2 minutes before serving. 2) Broiler method: Place ramekins on a baking sheet and position them under a preheated oven broiler on high about 3–4 inches from the element. Watch constantly — broil for 1–3 minutes until the sugar browns and blisters. Remove carefully and allow to cool 1–2 minutes to set the crust.

8. Serve

Serve immediately after the sugar has hardened so the contrast between crisp top and creamy custard is at its best. Optionally garnish with a thin strip of candied orange or a light dusting of finely grated orange zest for aroma.

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