6 egg yolks
1 cup (250 ml) sugar
3+1/2 cups (875 ml) milk
Zest of 1 lemon
A 2-inch (5 cm) piece of cinnamon stick
3 Tbs (45 ml) cornstarch (cornflour
Beat the egg yolks and 3/4 cup (180 ml) of the sugar in a bowl. Heat 3 cups (750 ml) of the milk, along with the lemon zest and cinnamon stick, in a pot over moderate heat just until it begins to boil. Remove the milk from the heat and strain into the egg mixture, whisking constantly. Dissolve the cornstarch in the remaining milk and add it to the mixture. Pour the mixture into the pan and cook over low heat, stirring constantly, just until it begins to bubble. Pour into individual oven-proof serving dishes and refrigerate for at least 2 hours. Before serving, sprinkle the remaining sugar over the top of the custards and place under a preheated broiler until the sugar is melted, light brown, and bubbling. Serve immediately. Serves 6 to 8.
Bon appetit from the Chef and staff at World Wide Recipes
Reprinted with permission
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