Add 2 cups of organic milk into a sauce pan along with 8 lemon peels, 1 cinnamon stick, 1 vanilla bean split in half and 2 tablespoons of sugar, heat it with a medium heat and mix everything together, once it comes to a light boil turn off the heat and let the milk infuse

Crack 5 large organic eggs and seperate the egg yolks from the egg whites (discard the egg whites), add 2 tablespoons of white sugar to the 5 egg yolks and whisk together, in a seperate bowl add ½ cup of cold organic milk along with 1 tablespoon of cornstarch and whisk together, add the cold milk mixture into the egg yolk mixture and whisk together until well combined

Using a sieve add the infused milk into the egg mixture and whisk together until well incorporated, add the mixture back into the sauce pan and heat it with a medium heat, whisk the mixture continuously without stopping until you form a thick cream (between 9-10 minutes), turn off the heat and continue to whisk for another 30 seconds

Transfer the mixture into 4 individual ramekins, after 20 minutes cover them with seran wrap and add to the fridge for at least 4 hours to let all the flavors develop and let the cream settle in

To serve the Crema Catalanas, add 1 tablespoon of sugar on top of each one and using a kitchen torch burn the sugar until it has a deep golden color