Creme De Leite & Canela (Portuguese Custard and Cinnamon)

Ingredients

• 2 cups milk
• 1 cup heavy cream
• 6 slices lemon zest (removed from lemon with a vegetable peeler)
• 1 cinnamon stick (3 inches)
• 1 cup sugar
• 7 egg yolks, large
• 2 1/2 tablespoons flour, unbleached, all-purpose

Directions

1. 1

   In a medium-sized saucepan, bring the milk, cream, lemon zest, and cinnamon stick to almost a simmer on low heat.

2. 2

   Let the mixture cook for about 10 minutes, but do not allow to boil.

3. 3

   Remove from the heat and cool to room temperature.

4. 4

   Whisk together 3/4 cup 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.

5. 5

   Return this mixture to the saucepan and gradually bring to a gentle simmer over medium heat, whisking continuously.

6. 6

   Once the mixture thickens, gently simmer for 1 to 2 minutes more. Do not boil rapidly or overcook, as the custard will curdle.

7. 7

   Evenly divide into 6 ramekins.

8. 8

   Cool to room temperature, then cover loosely with plastic wrap and cool in refrigerator for 6 hours.

9. 9

   When ready to serve, sprinkle a thin layer of 2 tablespoons sugar into each ramekin.

10. 10

    Following manufacturer's directions, use a kitchen blowtorch to brown the top, or you may put in broiler about 6-8 inches from the heat.