Ingredients
- eggs 6 yolks
- caster sugar 200g
- milk 850ml
- lemon 1, zested
- cinnamon stick 1
- cornflour 3 tbsp
Method
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Step 1
Beat the egg yolks and 150g of the sugar in a bowl until they are really pale and thick. Put 750ml of the milk in a saucepan with the lemon zest and cinnamon stick and bring to a simmer. Remove from the heat and strain it into the eggs, whisking them constantly.
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Step 2
Dissolve the cornflour into the remaining milk and stir into the custard mixture.
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Step 3
Pour this mixture back into the pan and cook on a low heat, stirring constantly, until it just starts to simmer. Remove from the heat and pour into a shallow pudding bowl or into individual dishes. Let the custard cool down then chill in the fridge for an hour.
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Step 4
Before serving, sprinkle the top of the custard with a thin layer of caster sugar then use a cook’s blowtorch to melt the sugar to a golden brown caramel. Leave for a couple of minutes before serving so the sugar sets completely.
Nutritional Information
- Kcals 224
- Carbs 36.4g
- Protein 6.3g
- Fat 6.9g
- Salt 0.15g
