In a saucepan, add the milk along with the cinnamon, lemon and orange zests. Heat it up to 60º C and then let it simmer to infuse the milk with the aromas.
After 5 minutes, remove the cinnamon, lemon and orange. Add the sugar and boil.
In a separate bowl, whisk the cornstarch with a small amount of milk and then add the egg yolks. Once the milk is boiling, add this mixture slowly until both mixtures are well blended and the mix has thickened.
After this, pour on six plates and let it cool down.
Once it has cooled down, cover the surface of the cream with sugar and burn with a torch or a hot iron.
Rinse fresh strawberries and let them rest in water and ice for two minute. Then, cut in quarters and serve on top of the Crema Catalana.
