Dessert Recipes - Spanish Burnt Cream Recipe

Ingredients

• 500 ml/17 fl oz/2 1/4 cups milk

• 1 piece of cinnamon stick

• Thinly pared rind of 1 small lemon

• 6 egg yolks

• 275 g/10 oz/2 1/4 cups granulated sugar

• 25 g/1/4 cup corn flour (cornstarch)

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Method:

1. Put the milk, cinnamon stick and lemon rind in a saucepan. Heat gently until just on the boil.

2. Whisk the egg yolks with half the sugar and the corn flour until thick. Whisk in a little of the hot milk.

3. Pour back into the saucepan and bring to the boil, stirring, until thick. Cook for 2 minutes. Strain into six ramekins (custard cups). Leave to cool.

4. Cover with the remaining sugar. Stand the custards in a shallow pan of cold water.

5. Place under a hot grill (broiler) until the sugar melts and caramelizes. Leave until cold, then chill before serving.