Place the cream in a pan and add the cinnamon sticks. Grate in the zest of the orange. Slowly bring to the boil, allowing the flavours to infuse.
Whisk the egg yolks with the sugar.
Once the cream is boiling, remove the cinnamon sticks and gently pour the cream over the egg yolks and mix well. Pour the mixture into a clean saucepan and return to a very low heat. Cook the mixture, stirring all of the time, until it thickens. The mixture is cooked enough when it will coat the back of a spoon. Pour the mixture through a sieve into a jug and then pour into ramekins and allow to cool. Once cool, transfer to the fridge to set.
Once completely cool and fully set, sprinkle some caster sugar over the top and use a chef's blow torch to burn the sugar to a golden brown colour.
«Add some fresh raspberries or cherries to your crema catalana for a fruity twist.»