Prep Time: 11 Minutes

Cook Time: 10 Minutes

Chilling Time: 3 Hours

Total Time: 3 Hours 21 Minutes

Servings: 5



1 lemon peel

¾ cups of granulated sugar (150 grams)

1 liter of whole Milk

1 cinnamon stick

2 tbsp cornstarch

8 egg yolks

1 tbsp sugar per serving for caramelized crust optional



Put Milk, a cinnamon stick, and a lemon peel in a pot.

When it starts to boil, turn down the heat and let it cook for another 5 minutes. Cover the pot and set it aside.

Separate eight egg whites from eight egg yolks. Using a hand-held mixer on medium speed, In a bowl, blend the sugar and egg yolks and beat until pale yellow and foamy.

Mix in 2 tbsp of cornflour with a hand mixer until everything is well mixed.

Pour the Milk into the mixture after putting the cinnamon stick and lemon peel through a sieve. Stir for one second with the hand mixer.

Once everything is mixed well, put the pot back on the stove over medium heat. Mix it with a whisk until it boils.

When you see the first bubble of boiling water, take it off the heat and pour it into traditional clay dishes.

Deja que se atempere 10 minutos y metes la crema en la nevera durante 3 horas hasta que repose y enfríe.

Before serving, use a spoon to spray a thin layer of sugar on top of each dish. Then, using a small kitchen blowtorch, burn the sugar to caramelize the thin layer.