How to make it

  • Place the egg yolks and cornstarch in a cup of cold milk.
  • Whisk until no lumps remain. In a separate pot, over medium heat, bring the rest of the milk to a boil with the cinnamon, grated lemon peel and sugar.
  • After the mixture boils for three minutes, add to it the prior preparation of milk, egg yolks and cornstarch.
  • Stir well and strain the mixture through a sieve or through cheese cloth to eliminate any lumps from the combined mixture.
  • Return the mixture to the stove, stirring it gently until it boils again and reaches a creamy consistency.
  • At this point, remove it from the stove and place it in individual clay custard cups or ramekins.
  • Place the custard in the refrigerator to cool.
  • Once cooled and just prior to serving, sprinkle with sugar and burn the surface by placing it under an oven broiler or by using a kitchen-style torch until the sugar caramelizes.
  • Serve immediately.
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