It is arguably Roussillon's best-known dessert, now embraced by all restaurants in France as 'crème brûlée', despite its local name being 'crema cremada'. The ingredients that flavor it can be very varied, but cinnamon and lemon are great classics.
Pour the milk into a saucepan and slowly bring to the boil. during this time, take the zest of the orange and that of the lemon after having washed and dried the fruits. When the milk begins to simmer, add the cinnamon zest and stick. cover and set the heat to very low heat to infuse the flavors for 15 minutes.
While this infusion lasts, break the whole eggs, in a terrine, add the yolks and whisk the mixture until it is thick and frothy. Then stir in the flour and cornstarch, making sure to remove any lumps. Remove the pan of milk from the heat and strain the liquid, then pour it into the terrine, stirring carefully until the mixture is well blended. Return the cream to the heat and bring to a boil, whisking constantly, then cook gently for about 5 minutes. It should have a smooth consistency.
When the cream has thickened, remove the pan from the heat and pour its contents into an earthenware gratin dish. it should form a layer about 3 cm thick. Let cool, then put the dish in the fridge for several hours (2-3 hours). A few minutes before serving, preheat the broiler. Pour the brown sugar on top of the cream, forming an even layer. Place the dish under the broiler for a few seconds until the sugar caramelizes and forms a firm crust. Watch so it doesn't burn.
Serve immediately.
