Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Custard Base
Caramelized Sugar Topping
Method
Prepare the Custard
- 1
Infuse the milk
In a saucepan, combine the milk, heavy cream, lemon zest, and cinnamon stick. Bring to a simmer over medium heat, then remove from heat and let steep for 10 minutes. Strain to remove zest and cinnamon.
- 2
Mix the egg yolks
In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale.
- 3
- 4
Add vanilla
Remove from heat and stir in the vanilla extract.
- 5
Cool the custard
Pour the custard into individual ramekins and let cool at room temperature for 15 minutes. Then refrigerate for at least 2 hours, or until fully chilled and set.
Caramelize the Sugar
- 6
Add sugar topping
Sprinkle 1 teaspoon of granulated sugar evenly over the top of each chilled custard.
- 7
Caramelize
Using a kitchen torch, caramelize the sugar by moving the flame evenly across the surface until the sugar melts and forms a golden, crispy crust. Alternatively, place under a broiler for 1–2 minutes, watching carefully to avoid burning.
- 8
Serve
Let the caramelized sugar cool for 1–2 minutes before serving to allow it to harden into a crisp layer.
