ADVERTISEMENT
Infuse the Milk: In a medium saucepan, combine the whole milk with the cinnamon stick and lemon zest. Heat over medium heat until it begins to simmer, then remove it from the heat and let it steep for about 10 minutes.
Whisk the Egg Yolks: In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and well combined.
Combine the Mixtures: Gradually pour the warm milk into the egg mixture while whisking constantly to prevent curdling. Once fully mixed, return it to the saucepan and cook over medium heat. Stir constantly with a wooden spoon until the mixture thickens, about 5-7 minutes.
Strain and Cool: Remove the mixture from the heat and strain it through a fine-mesh sieve into a bowl to remove the cinnamon stick and any lumps. Let the custard cool to room temperature.
Chill: Transfer the custard into individual ramekins and refrigerate for at least 2 hours until it’s set.
Caramelize the Sugar: Before serving, sprinkle a thin layer of sugar on top of each custard. Use a kitchen torch to caramelize the sugar until it forms a golden, crispy crust. Alternatively, place the ramekins under a broiler for 1-2 minutes, watching carefully to avoid burning.
Serving and Storage Tips:
ADVERTISEMENT
