Espresso and Lime

0 Add 2 cups of whole milk, 3 large strips of orange peel and a cinnamon stick in a saucepan placed over medium heat and as soon as the mixture begins to simmer turn the heat off
1 While the milk mixture is warming, whisk 4 large egg yolks with 1/2 cup of granulated sugar, 5 teaspoons of cornstarch and a pinch of sea salt in a large bowl
2 Discard the orange peel and cinnamon stick from the milk mixture
3 Add a splash of the warm milk mixture into the egg yolks and whisk vigorously
4 Continue slowly adding a bit of the milk mixture into the egg yolks constantly whisking in between each addition until they are fully combined
5 Transfer the mixture back into the saucepan and place over medium low heat
6 Cook while stirring for 1-2 minutes or until the mixture thickens to a custard like consistency and then transfer off of the heat
7 Optionally, pour the mixture through a mesh strainer to ensure your crema catalana is smooth
8 Divide the mixture evenly between ramekins, press a sheet of plastic wrap directly onto the top surface of the custard and chill for 4 hours or longer
9 When ready to serve, carefully remove the plastic wrap and dust the top of the custard with a layer of granulated sugar
10 Use a chefs torch to brûlée the sugar until golden brown and crisp
12 Optionally, garnish with whipped cream and fresh orange segments