Preparation time is 20minutes
Cook time is 10minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 3 out of 4
6 Ingredients
Number of servings
4
- 3tablespoons cornflour
- 1L milk
- 1 cinnamon stick
- 1 lemon
- 8 egg yolks
- 1 1/2 cup caster sugar
Nutrition per serving
2720kJ / 652Cal
2720 Kilojoules or 652 Calories
31% of daily energy intake*
Protein
15.0grams
Fat
20.9grams
Carbs
100grams
Sugars
92.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Using a vegetable peeler, cut rind from lemon into wide strips. Remove any white pith. Place rind into a pan with cinnamon and milk. Bring to simmering point over medium-low heat. Remove from heat and set aside for 10 minutes.
Step 2 of 5
Meanwhile, place egg yolks, 1 cup of the caster sugar and the cornflour into a large bowl. Stir with a spatula to combine.
Step 3 of 5
Strain milk into egg mixture, whisking until smooth. Clean pan and strain mixture back into pan. Stir over low heat until custard thickens.
Step 4 of 5
Divide between 4 x 1 cup shallow heatproof dishes. Refrigerate for 1 hour or until set.
Step 5 of 5
To serve, sprinkle remaining caster sugar over each to cover. Caramelise using a kitchen blowtorch or under a preheated grill. Serve.
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