CREME DE LEITE & CANELA
CREME DE LEITE & CANELA
2 cups milk
1 cup heavy cream
6 strips lemon zest ( removed from lemon with a vegetable peeler)
1 cinnamon stick (3 inches)
1 cup sugar
7 eggs yolks, large
2 1/2 tablespoons flour, unbleached, all-purpose
1. Combine the milk, cream, lemon zest, and cinnamon stick in a medium-size heavy saucepan and bring almost to a simmer over low heat. Let the mixture cook for about 10 minutes, but do not allow to boil. Remove from the heat and let cool to room temperature.
2. Whisk together 3/4 cup of the sugar and the egg yolks in a medium-size bowl. Whisk in the flour, then strain the milk into the yolk mixture in a thin stream and whisk to mix. Return this mixture to the saucepan and bring gradually to a gentle simmer over medium heat, whisking steadily. Once the mixture thickens, gently simmer for 1 to 2 minutes. Do not boil rapidly or overcook, as the custard will curdle.
3. Immediately divide the custard among 6 individual gratin dishes or ramekins. Cool to room temperature, then cover loosely with plastic wrap and refrigerate 6 hours.
4. When ready to serve, sprinkle each custard with 2 teaspoons of the remaining sugar in a thin layer. Light a kitchen blowtorch following the manufacturer’s directions. Or preheat the broiler and set the rack 6 to 8 inches from the heat source.