People :

4

Preparation time :

20 min

Difficulty:

Easy

Description

Esta publicación está disponible en: es

Ingredients
  • 1 liter milk
  • 200 gr. sugar
  • 8 egg yolks
  • 1 cinnamon stick
  • Orange rind
  • Lemon rind
  • 25 gr. corn flour
  • 100 gr. sugar
Preparation
  1. 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.
  2. 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.
  3. 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.

Additional information

People :

4

Preparation time :

20 min

Difficulty:

Easy