- 1/4 cup cornstarch.
- 8 egg yolks.
- 4 cups whole milk .
- 1/2 cup sugar .
- 1 cinnamon stick .
- Peel from 1 lemon .
- 1 tablespoon sugar for the caramel topping.
Add cornstarch to 1/3 cup milk; blend well. In a medium Magefesa saucepan, bring remaining milk, 1/2 cup sugar, cinnamon and lemon peel to a boil over medium heat. Remove from heat and set aside. Discharge cinnamon and lemon peel.
Add dissolved cornstarch to hot milk mixture. Stir in egg yolks. Cook over medium heat about 5 minutes or until mixture begins to thicken, stirring constantly.
Pour into individual dessert dishes. When the mixture has cooled completely place in the refrigerator until serving time. Just before serving, sprinkle 1 tablespoon sugar evenly over each custard. To caramelize sugar, place the dishes under a broiler until sugar melts and turns golden brown.