Ingredients
Scale
- 2 tablespoons cornstarch
- 2 1/2 cups whole milk
- 1 large piece lemon peel (including pith)
- 1 large piece orange peel (including pith)
- 1 cinnamon stick
- 5 large egg yolks
- 1/2 cup white sugar (preferably caster)
- additional sugar (for caramelization)
- fresh fruit or berries (for decoration)
Instructions
- Heat the milk in a heavy-based saucepan over medium heat with lemon peel, orange peel, and cinnamon stick until it simmers. Remove from heat.
- In a small bowl, mix cornstarch with a splash of water to create a slurry.
- In another bowl, whisk egg yolks and sugar until pale yellow. Gradually add cornstarch slurry and a splash of hot milk while whisking.
- Remove the peels and cinnamon from the milk, then slowly combine it with the egg mixture while whisking continuously.
- Return to low heat and stir until thickened to pudding-like consistency.
- Pour into ramekins and cover with plastic wrap; chill for at least 4 hours or overnight.
- Before serving, sprinkle sugar on top of each custard and caramelize using a blowtorch or oven grill.
- Garnish with fresh fruit if desired before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Cooking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 ramekin (approximately 150g)
- Calories: 220
- Sugar: 22g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 210mg