Ingredients
Scale
- 2 tablespoons cornstarch
- 2 1/2 cups whole milk
- 1 large piece lemon peel (including pith)
- 1 large piece orange peel (including pith)
- 1 cinnamon stick
- 5 large egg yolks
- 1/2 cup white sugar (preferably caster (superfine))
- Additional sugar (for caramelization)
- Fresh fruit or berries (for decoration)
Instructions
- In a small heavy-based saucepan, heat the milk over medium heat with lemon peel, orange peel, and cinnamon stick until it simmers. Remove from heat.
- Dissolve cornstarch in a splash of water to create a slurry.
- In a bowl, whisk egg yolks and sugar until pale yellow. Mix in the cornstarch slurry and a splash of hot milk.
- Remove peels from the milk and slowly whisk in the egg mixture to combine.
- Heat gently on low while whisking continuously until thickened to pudding consistency.
- Divide into ramekins or clay dishes, covering with plastic wrap, and chill for at least four hours or overnight.
- Before serving, sprinkle sugar on top and caramelize using a blowtorch or broil in the oven until golden brown.
- Serve with fresh fruits as desired.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 245
- Sugar: 23g
- Sodium: 92mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg