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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A spiced Spanish Creme Brulee. This is a little lighter as it is not made with cream. Time does not include setting time. Ingredients:
5 egg yolks |
1/3 cup superfine sugar |
2 tablespoons corn starch |
2 1/2 cups whole milk |
1/4 ground cinnamon |
1 pinch nutmeg, freshly ground |
1 small lemon, zest of, grated |
1/3 cup demerara sugar |
Directions:
1. In a bowl, mix egg yolks, sugar, and cornstarch. Using a fork mix till smooth.
2. Pour milk into a saucepan. Add cinnamon, nutmeg and lemon zest and bring to a boil.
3. Gradually pour spiced milk into yolk mixture, stirring, then pour back into the saucepan. Bring to a boil stirring continuously.
4. Reduce heat and cook for 2-3 minutes, stirring continuously untill the custard has thickened.
5. Pour custard into ramekins and leave to cool.
6. Refridgerate the custard for 3-4 hours.
7. 20-30 minutes before serving, sprinkle with demerara sugar and caramelize with a blowtorch, then leave at room temperature till ready to serve.
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