Ingredientes:
2 tablespoons plus ½ teaspoon cornstarch
2 2/3 cups plus 2 tablespoons milk
6 egg yolks
3/4 cup plus 2 tablespoons sugar
Peel of ½ lemon, cut in several pieces
1 cinnamon stick
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Elaboración:
In a small bowl, dissolve the cornstarch in 2 tablespoons of the milk. Stir in the egg yolks and reserve.
In a saucepan, bring the remaining milk to a boil with ½ cup of the sugar, the lemon peel, and the cinnamon stick. Simmer 15 minutes. Gradually sitr the hot milk mixture into the cornstarch mixture. Return to the saucepan and cook over a medium flame, stirring constantly, until the custard starts to bubble. Dicard the lemon peel and cinnamon stick, and divide the mixture into 6 shallow dessert bowls.
Cool without stirring.
Sprinkle the remaining 6 tablespoons sugar- 1 tablespoon for each serving-over the custards. To caramelize the sugar, heat a salamander over a high flame until very hot. Rest it over the sugar until the sugar is caramelized (do by sections if the salamander is not large enough to cover the whole surface). Wipe off the salamander, reheat, and repeat for the remaining custards. If a salamander is not available, place a few tablespoons of water in a saucepan the width of the custard dishes, and heat until very hot. Rest the bottom of the hot saucepan over the custard until the sugar is caramelized. |
