Crema Catalana in Orange Shells

Slice 2 oranges in half and squeeze their juice, keeping the empty orange shells intact to use as serving bowls.

Strain the orange juice through a fine-mesh strainer to remove all the pulp.

Pour the strained juice into a saucepan and cook over medium-low heat until it reduces to a sweet, thick syrup, then set it aside.

Split 1 vanilla bean lengthwise.

In a pot, combine 1 L of milk, 80 g of white sugar, and the split vanilla bean.

Bring the milk to a boil, then immediately remove the pot from the stove.

Remove the vanilla bean from the milk, scrape the aromatic seeds out from the inside of the pod, and stir them back into the hot milk.

Separate the egg yolks from 3 eggs and whisk them in a bowl.

Gradually pour and whisk the egg yolks into the warm milk.

Return the pot to the stove over low heat.

Cook, stirring continuously, until the milk mixture starts to thicken.

Stir some ground cinnamon into the thickened cream.

Pour the warm cream into the empty orange shells and place them in the refrigerator to cool and set.

Once the cream is set and cold, sprinkle a thin layer of sugar evenly over the top of each portion.

Use a kitchen torch to burn and caramelize the sugar until it forms a hard, golden-brown crust.

Drizzle the prepared thick orange syrup over the caramelized sugar crust and serve.