Ingredients
Scale
- 2 tablespoons cornstarch
- 2 1/2 cups whole milk
- 1 large piece lemon peel
- 1 large piece orange peel
- 1 cinnamon stick
- 5 large egg yolks
- 1/2 cup white sugar (preferably caster)
- Additional sugar (for caramelization)
- Fresh fruit or berries (optional decoration)
Instructions
- In a heavy-based saucepan, heat the milk with lemon and orange peels and the cinnamon stick until simmering. Remove from heat.
- Dissolve cornstarch in a splash of water to create a slurry.
- In a mixing bowl, whisk egg yolks and sugar until pale yellow, then mix in the cornstarch slurry and a splash of hot milk.
- Remove peels from the milk, then slowly combine it with the egg mixture while whisking continuously.
- Return to low heat and whisk until thickened to pudding consistency.
- Divide into ramekins and cover with plastic wrap to prevent skin formation; chill for at least 4 hours or overnight.
- After chilling, sprinkle sugar on top of each custard and caramelize using a blowtorch or under a broiler until golden brown.
- Serve chilled, optionally topped with fresh fruit.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 ramekin (120g)
- Calories: 250
- Sugar: 30g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 210mg