-
1
Combine the milk, cream, and zest (peeled into large strips) in a pan and heat (but don't bring to a boil).
-
2
Combine the sugar, corn starch, and egg yolks in a bowl and mix with a whisk.
-
3
Add a few drops of vanilla essence.
-
4
Add the milk mixture from Step 1 to the mixture from Step 2 a little at a time.
-
5
Strain everything through a tea strainer and return it to the pan.
-
6
Turn on the heat once more and keep stirring the mixture until it thickens.
-
7
Pour the mixture into small cocottes or small cazuela dishes.
-
8
Mix the ingredients marked with together and sprinkle evenly over the surface of the custard.
-
9
Using a small kitchen blowtorch, or by positioning the dishes directly under the top grill of a preheated toaster oven (with the setting on only the top heat elements), bake the surface of the dessert until the sugar caramelizes.
-
10
Once cooled, chill in the fridge for a few hours.
-
11
It's ready.
-
12
This dessert goes great with coffee.
-
13
How to serve: After you've prepared the custard, pour it into the individual dishes and chill in the fridge.
-
14
Make the caramel layer just before you are ready to serve.
-
15
Prepared this way, you can enjoy an even thicker custard.
-
16
Chilled custard also has a slightly different, yet still delicious flavour.
