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1
Pour the milk into the earthenware saucepan and set over low heat.
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2
Scrape the seeds from the vanilla bean into the milk and throw in the pod as well.
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3
Add the lemon zest, raise the heat to medium-low, and cook until bubbles appear around the rim of the pan.
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4
Transfer the hot saucepan to a wooden surface or folded kitchen towel to prevent cracking and let the flavorings steep in the milk for about 20 minutes.
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5
Preheat the oven to 210F.
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6
Reheat the milk over medium heat until hot but not boiling.
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7
Scoop out and discard the flavorings.
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8
In a mixing bowl, combine the egg yolks, granulated sugar, and cornstarch.
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9
Beat until smooth, creamy, and pale in color, 2 to 3 minutes.
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10
Gradually whisk in about 1 cup of the hot milk.
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11
Scrape the egg yolk mixture into the remaining milk in the saucepan and cook over low heat, stirring, until the custard is creamy and thick enough to coat a wooden spoon thickly.
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12
Do not allow to boil.
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13
Arrange the cazuelitas on a jelly pan.
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14
Ladle the custard into them, dividing it evenly.
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15
Bake for 1 to 1 1/4 hours, or until the custad is set around the edges but still slightly jiggly in the center.
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16
Let cool, then cover each little dish with plastic wrap and refrigerate for up to 2 days.
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17
About 20 minutes before serving, remove the cazuelitas from the refrigerator and discard their plastic covers.
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18
Use a paper towel to gently blot away any surrace moisture on top of each.
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19
Sprinkle 1 tablespoon of the turbinado sugar evenly over each custard.
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20
Caramelize in any of the three ways described in the Notes, and serve at once.
