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Whisk the egg yolks and sugar until pale and creamy.
Make a slurry with the cornstarch and 2 tbsp water.
Heat the milk, orange peel, and cinnamon sticks in a pot until simmering, then remove from heat.
Temper the egg yolk mixture by gradually adding a small amount of the hot milk, stirring constantly.
Return the mixture to the pot and cook on low heat, stirring continuously, until it thickens to a pudding consistency.
Chill the crema catalana overnight.
Top with a layer of sugar and caramelize with a torch.
This recipe is a mix between creme brulee and flan.