Crema Catalana

Combine milk, cream, lemon peel strips, cinnamon stick and vanilla extract to a saucepan. Heat on medium-high stirring constantly until milk is just simmering. Remove pan from heat and allow to cool to room temperature. Once cooled, remove the cinnamon stick, orange, and lemon peels from the milk.

Whisk together the egg yolks, granulated sugar, and cornstarch until the yolks are a pale yellow. Pour the milk mix into the eggs a little at a time until it's fully incorporated.

Pour the custard into 6 broiler-safe ramekins. Add 1" water to a Suvie pan then place the ramekins in the pan. Insert pans into your Suvie, input settings, and cook now or schedule.

After the cook, carefully remove the ramekins from the Suvie pan. Pour off water from the Suvie pan and return ramekins to the pan. Sprinkle the turbinado sugar over the ramekins and put Suvie pan back in Suvie. Broil for 10 minutes or until the sugar has melted into a golden crust on top of the custard. Chill for at least 1 hour before serving.