Bring 650 g milk to the boil in a pan with the lemon peel strips and the cinnamon stick.

Ingredients

• 750 gMilk, whole, 3.25% milkfat, with added vitamin D
• 6 gLemon peel, raw not counted – removed
• 3 gSpices, cinnamon, ground not counted – removed
• 102 gEgg, yolk, raw, fresh
• 120 gSugars, granulated
• 30 gCornstarch
• 60 gSugars, granulated

Method

1. Bring 650 g milk to the boil in a pan with the lemon peel strips and the cinnamon stick.
2. Remove the pan from the heat and let the milk infuse for 15 minutes.
3. In a bowl whisk 6 egg yolks with 120 g sugar, 30 g cornstarch and the remaining 100 g cold milk until smooth.
4. Remove the peel and cinnamon from the milk, reheat it, pour it into the yolks while whisking, return to the pan and cook over medium heat, stirring constantly, until the custard thickens and bubbles (about 7 minutes, 90 °C).
5. Pour the custard into 6 shallow ceramic dishes (cazuelitas) about 12 cm across.
6. Let cool and chill, covered, for at least 120 minutes at 4 °C.
7. Just before serving sprinkle each dish with 10 g sugar and caramelise it with a hot iron or a torch for about 1 minute to a dark amber crust.