- 1 liter milk
- 200 gr. sugar
- 8 egg yolks
- 1 cinnamon stick
- Orange rind
- Lemon rind
- 25 gr. corn flour
- 100 gr. sugar
- Boil the milk with the cinnamon and fruit rind. While the milk is heating, whisk the egg yolks with sugar and flour in a bowl.
- When milk has boiled, pour it slowly over egg mixture, whisking constantly as you do. The milk should take on a yellowish color. Remove the rind and cinnamon stick and bring the mixture back to the heat, stirring constantly as you go. The idea is for the custard to thicken – but never boil.
- Remove from the heat when the custard has thickened. Add to small ramekins or glasses and allow to cool. Cover the custard with a thin layer of sugar and caramelize the sugar with a kitchen blowtorch until it is glassy and dark brown.
You can add a sprig of rosemary to gently flavor the custard. If you don’t add flour or cornstarch you obtain a lighter custard suitable for other desserts such as cakes, ice cream or fruit salad. You can also serve with fruit puree.Muscatel wine always goes well with egg-based desserts. We recommend an intense Muscatel with a floral and citrus aroma, that is soft and sweet on the palate with some hints of citrus, spices and honey and a balanced natural acidity. For example, Moscatel Superior Emilín from Bodegas Lustau.