Ingredients
- 375ml milk
- 200ml cream
- zest of 1 lemon
- 1 cinnamon stick
- 1 vanilla bean, split
- 100g caster sugar (plus ½ cup extra for dusting)
- 10 egg yolks
- 150ml double cream
Instructions
1 Combine the milk, cream, zest, cinnamon and vanilla in a medium saucepan and set over a moderate heat. Cook, stirring often, until the mixture just boils. Set aside for 10 minutes to infuse.
2 Put the 100g caster sugar and the yolks in a large bowl and whisk until very place and creamy. Pour in the milk mixture and stir to combine, then return to the saucepan and set over a low heat. Cook, stirring constantly with a flat-bottomed wooden spoon or a heat-proof spatula, until the mixture thickens and coats the back of a spoon. Remove from the heat
3 Put the double cream in a bowl set over an ice bath, then strain the custard into it. Stir to combine and set aside to cool for 5 minutes, stirring often. Pour into four ¾ cup ramekins and refrigerate for 3 hours, until set.
4 Scatter with the dusting caster sugar, then grill or caramelise with a kitchen blowtorch in several layers until golden and crisp.