dessert is also called "cema quemada" which is a Spanish dish, less
rich, yet equally as delicious as its creamy cousin the French Crème Brûlée. If you prefer a more traditional
caramelizing of the brown sugar, carefully broil custards in the oven for a few
seconds. Lemon peel is easy to remove when you use a vegetable peeler.
6 large egg yolks
⅔ cup granulated sugar
¼ cup cornstarch
4 cups whole milk
1 large piece lemon peel
1 cup dark brown sugar
In a large bowl, use mixer to beat egg yolks and sugar. Add
cornstarch, then milk.
2. Set a 1 ½-quart double boiler with a ½ inches water in
base over medium heat. Water should come to a gentle boil
and should not touch upper pan. Pour egg mixture into top
pan; add lemon peel, then stir with a whisk until thick.
Remove the lemon peel.
3. Set 8 custard cups on a baking tray with sides. Pour hot
custard into cups. Refrigerate until set or overnight.
4. Melt brown sugar in a 1-quart saucepan, drizzle over
custards. Refrigerate until cold. Decorate with edible flowers.
Makes 8 servings