 |
Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
|
This sweet, cinnamon-lemon custard is Chile's answer to the creme brulee. Ingredients:
1 quart whole milk |
1 lemon, zest cut off in 1/2-inch-wide strips |
2 cinnamon sticks |
4 eggs |
1/2 cup white sugar |
1/2 cup pisco (optional) |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Pour the milk into a saucepan along with the lemon zest and cinnamon sticks. Bring to a simmer over medium-high heat, then reduce heat to low, and cook for 5 minutes. Turn heat off, and allow to steep for 15 minutes.
3. Gently beat the eggs and sugar together until the sugar has dissolved. Slowly beat in 1 cup of the hot milk, a little at a time, until it has been incorporated. Stir the egg mixture back into the hot milk, pour in the pisco, and mix until well combined.
4. Pour the custard through a fine mesh sieve into a 2-quart ceramic casserole dish to remove the lemon zest and cinnamon. Bake in preheated oven until set, and browned on top, about 30 minutes. Chill before serving.
|
|