Instructions
1. Infuse the Milk
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In a saucepan, heat the milk with the cinnamon stick and lemon zest until it begins to simmer.
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Remove from heat, cover, and let it infuse for 15 minutes.
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Strain the milk to remove the zest and cinnamon. Set aside.
2. Prepare the Egg Mixture
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In a bowl, whisk the egg yolks and sugar together until pale and creamy.
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Dissolve the cornstarch in a small amount of the infused milk, then whisk it into the egg mixture.
3. Combine the Mixtures
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Slowly pour the remaining infused milk into the egg mixture, whisking continuously to prevent curdling.
4. Cook the Custard
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Pour the mixture back into the saucepan.
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Cook over low heat, stirring constantly, until the custard thickens. Do not let it boil.
5. Finish the Custard
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Remove from heat and stir in the vanilla extract.
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Pour the custard into ramekins.
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Let cool to room temperature, then refrigerate for at least 2 hours.
6. Caramelize the Top
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Just before serving, sprinkle a thin, even layer of sugar over each custard.
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Use a kitchen torch to caramelize the sugar until golden and crisp.
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