Whisk coconut milk, orange zest, lemon zest, vanilla bean, salt, cinnamon, and 1 cup sugar in a medium saucepan over low heat until sugar is dissolved. Bring mixture to a simmer. Turn off the heat and allow to steep for 10 minutes.

Whisk cornstarch and eggs yolks together. Whisk coconut milk mixture into egg yolks, a little at a time. Return mixture to the saucepan and over medium heat, whisk constantly until custard is very thick, about 10 to 15 minutes. 

Pour through a strainer and divide between ramekins. Place parchment pieces over ramekins and chill at least 4 hours or overnight.

Preheat broiler or gather your blowtorch! Remove parchment circles. Sprinkle tops with sugar and either place under broiler for a few minutes or torch until a golden sugar crust is formed.

Serve Crema Catalana.