Crema Catalana

 Add flour and water into a small bowl, mix until combined and set aside.

Add milk, orange peel, lemon peel and cinnamon stick into the appliance bowl, fit the splashguard.

Heat for 2 minutes at 105°C on speed Off until hot.

Pour the mixture into a jug and cover the surface with plastic wrap to avoid a film from setting.

Clean the appliance bowl and fit the Whisk Tool.

Add egg yolks and caster sugar into the appliance bowl.

Whisk for 4 minutes on speed 4 until pale in colour.

Add the cornflour mixture.

Whisk for 1 minute on speed 4 until combined.

Remove the orange and lemon peel, and the cinnamon stick from the jug.

Slowly add the hot milk mixture while the machine is running.

Whisk for 3 minutes on speed 1 until combined.

Remove the Whisk Tool and fit the Creaming Beater.

Cook for 15 minutes at 85°C on speed Stir 1 until the mixture has thickened.

Strain the mixture through a fine mesh sieve into a jug.

Divide the strained mixture equally between 6 shallow ramekins and cover the surface with plastic wrap to avoid a film from setting.

Chill in the fridge overnight.

Preheat the oven (grill function) on a high temperature.

Remove the plastic wrap from the ramekins and sprinkle each one evenly with a layer of sugar.

Place the ramekins on a baking tray and place under the preheated grill.

Grill for 5 minutes until the sugar is caramelised, and remove the tray from the oven before the sugar gets too dark.

Serve.

Tip: This recipe includes instructions on how to caramelise the sugar layer under a grill, but for best results use a food-safe blow torch to brûlée the top layer, if you have one.