Preparation
Step 1:
Take about half a cup of the milk, add the cornflour and stir well.
Step 2:
Then place the egg yolks, sugar and the milk with the cornflour into a bowl and stir well until the sugar has dissolved.
Step 3:
Next, pour the remaining milk into a saucepan with the lemon zest and cinnamon, bring to the boil briefly, remove from the heat and leave to stand for about 5 minutes. Then remove the lemon zest and cinnamon from the milk and return the saucepan to the hob. Add the egg mixture and simmer briefly over a low heat, stirring constantly. The custard should have a creamy consistency.
Step 4:
Then remove from the heat. Pour the custard into small bowls and leave to cool to room temperature.
Step 5:
Once the custard has cooled, sprinkle sugar over the top and caramelise it using a small gas blowtorch (available from household goods shops). Done!
Leave in the fridge for another 1–2 hours, then serve.
