- 4
Ingredients
- 2 1/2 C. heavy cream
- 1 cinnamon stick
- Zest of 1/2 lemon
- 1/3 C. plus 8 tsp. sugar
- 5 egg yolks
- 1 tsp. vanilla extract
Preparation
Step 1
1. Preheat oven to 300°F. Have a pot of boiling water ready.
2. In a saucepan over medium heat, warm cream, cinnamon, lemon zest and 1/3 C. sugar, stirring, until sugar dissolves, 4-5 minutes. Cool 10-15 minutes.
3. In a bowl, whisk yolks and vanilla until blended. Strain cream mixture through a fine-mesh sieve; gradually whisk into yolk mixture. Divide among four 10-oz. cazuelas. Line a shallow pan with a kitchen towel, set cazuelas in pan, and add boiling water to fill pan halfway up sides of cazuelas. Cover loosely with foil; bake until set, 30-35 minutes.
4. Cool to room temperature; refrigerate at least 3 hours. Sprinkle 2 tsp. sugar over each custard. With a kitchen torch, melt sugar according to manufacturer's instructions until golden. Serve immediately.