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Ingredients
Directions
- Heat the half-and-half, lemon peel and cinnamon stick in a saucepan over medium heat till just boiling. Remove from heat immediately, throw away the lemon peel and cinnamon stick, and allow to cold.
- Beat the egg yolks with 1/4 c. of sugar till thick. Strain cooled half-and-half into the Large eggs, stirring constantly.
- Reheat the custard mix in a heavy-bottomed saucepan over low heat, stirring constantly till it thickens slightly and coats the back of a wooden spoon. Allow to cold slightly.
- Pour the custard into four 1-c. ramekins. Allow custard to set, then sprinkle each with a thin layer of sugar and caramelize under a very warm broiler or possibly using a mini acetylene torch till dark amber in color.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 37g | |
| Recipe makes 4 servings | |
| Calories 145 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 1mg | 0% |
| Total Carbs 37.49g | 10% |
| Dietary Fiber 0.0g | 0% |
| Sugars 37.47g | 25% |
| Protein 0.0g | 0% |
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