Burnt Cream

This 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

1.  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