PREPARATION:

Method

1. In a medium saucepan, add the milk, lemon and orange peels, vanilla and cinnamon sticks; bring to a boil. Simmer for 10 minutes, then discard the lemon and orange peels and cinnamon sticks. Using a wire whisk, beat the egg yolks and 6 tablespoons of the sugar until thick and lemon colored. Beat in the nutmeg then whisk in the cornstarch. Stir in about 1?4 cup of the warm milk and whisk to combine. While whisking, add the egg mixture to the hot milk in the saucepan; cook over medium heat, stirring constantly, for about 7 minutes, or until mixture has thickened and has no cornstarch taste. Remove from heat if mixture begins to boil. Stir vigorously to release steam. Pour the custard into a fine mesh strainer over a bowl which is sitting inside another bowl full of ice water. Continue to stir custard until it cools and begins to thicken. Divide the cooled custard mixture evenly among 6 creme brulee dishes. Wrap each dish with plastic wrap and refrigerate for at least 4 hours.
2. Before serving, sprinkle 1 tablespoon of sugar evenly over each custard. To caramelize the sugar, use a kitchen propane torch and move the flame gently back and forth over the sugar until melted and caramelized. (Alternatively, using the broiler of the oven; place the custards as close to the flame as possible and caramelize the sugar. It should take 1 minute or less. If custards are not close enough to the broiler unit and the caramelization takes too long, the custards will separate.) Garnish with berries and mint and serve immediately.

   This recipe was featured on the Impress Your Guests Episode of Emeril Green.