dessert · Cooking course

Serves 4

Ingredients

• Sugar — 1 cup
• Egg yolk — 4 pcs
• Cornstarch — 1 tbsp
• Cinnamon sticks — 1 pc
• Lemons — 1 pc
• Vanilla — 1 pod, scraped
• Powdered sugar — to taste
• Water — to taste

Instructions

1. Make the syrup. In a saucepan combine water, sugar, and the juice of one lemon.
2. Cut the lemon peel into large pieces and add to the pan. Heat; add the cinnamon stick and vanilla seeds.
3. Separate the yolks; whisk in a blender.
4. Strain the yolks of any chalazae.
5. Return to the blender, add the starch, keep whisking.
6. Take the syrup off the heat and drizzle into the yolks; the blender keeps running.
7. Pour the mixture back into the syrup pan and thicken slightly on low, whisking constantly.
8. Divide the thick cream between ramekins.
9. Bake. Two options:
   1. Bain-marie — 160–180 °C
   2. Without bain-marie at 95–100 °C ≈ 15 min
10. Take the ramekins out and dust with powdered sugar.
11. Torch the sugar with a kitchen blowtorch until it turns into caramel crust. Serve immediately.