Yield: 1 Servings
|6||Egg yolks, beaten|
|1¼ cup||Confectioners sugar|
|Zest of 1 lemon|
|2 tablespoons||Brown sugar|
Put the egg yolks in a bowl with the cornstarch and confectioners sugar. Simmer the milk with the cinnamon stick and lemon zest, then add the egg mixture and cook slowly, stirring to avoid lumps until the custard thickens ~ do not boil it.
This may be done in a double boiler or in a saucepan placed in a larger pan of simmering water. Remove the cinnamon stick and lemon zest, divide the custard between 6 3-inch ramekins and leave in the refrigerator overnight.
Before serving, sprinkle the top with brown sugar and leave for a few seconds under a hot broiler, then cool. Do this about 30 minutes beforehand so that the caramel remains crisp.
In Spain, the sugar is caramelized with a salamandra heated on a brazier or gas flame. It is obtainable also in specialized shops in the UK and the USA
From The Cookie Lady's Files. Posted on GEnie's Food & Wine RT by COOKIE-LADY [Cookie] on 9/18/93 MM by QBTOMM and Sue Woodward (S.WOODWARD/GEnie; 72772,2247/CIS; SWOODWARD/NVN)