Crema Catalana with Orange Accompaniment

• Peel the lemon. Slowly bring the milk to the boil with the zest of lemon and orange and the cinnamon stick. When the milk boils, remove the cinnamon stick, lemon and orange peel from the milk and let cool.
• In the meantime, mix the egg yolks and 100g sugar in a saucepan until you get a lump-free mixture.
• Mix the cornstarch with a little milk in a cup and stir into the milk mixture.
• Slowly add the cooled milk to the egg mixture, stirring constantly, and heat on a low flame until a creamy cream forms. Make sure that the mixture does not start to boil, otherwise the créma could curdle. Pour into small bowls and cover and chill in the refrigerator.
• Before serving, sprinkle the covered créma with brown sugar and caramelize the sugar with a bunsen burner.

Orange accompaniment

• Wash the kumquats and cover with water in a saucepan. Reduce the temperature to the boil and simmer for 30 minutes at a low temperature. Add the sugar and lemon juice, bring to the boil again and cook until a thick consistency is achieved.
• Bring the orange fillets of 1 orange to the boil briefly in a saucepan with the collected orange juice and the preserving sugar. Take out the fillets and reduce the juice to the consistency you want. Remove from the fire and add the fillets again.