Serves 6
Ingredients
25g cornflour
600ml full cream milk
Zest of 1 orange
1 cinnamon stick
6 egg yolks
100g castor sugar
Granulated sugar for topping
Method
1. Dissolve the cornflour in some of the milk and set aside.
2. In a medium saucepan over a medium heat, slowly heat the milk, orange zest and cinnamon stick. Just before it comes to the boil, take the mixture off the heat. Replace the lid and leave to infuse for 30 minutes.
3. Whisk together the eggs, castor sugar and dissolved cornflour. Strain the milk and add it to the egg mixture, while continuing to whisk.
4. Wash and dry the saucepan and add the custard mixture. Stir over a medium to medium-low heat for about 10 minutes until the custard thickens. Make sure it eventually comes to the boil, otherwise it will become runny when you leave it to stand - the custard should become very thick.
5. Strain the custard and spoon into 6 shallow ramekins. Refrigerate overnight or for at least 8 hours.
6. Just before serving, sprinkle the top of each custard with a light layer of sugar and use a blowtorch to caramelise the surface. A double caramelisation with give it a good, crunchy crust.
Tips: A shallow ramekin is essential - this is a rich, delicate dessert! Also, I prefer a thin, delicate crust.
