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Pare strips of rind from the lemons and put them in a pan with the milk, cinnamon and a
sprinkling of grated nutmeg. Bring just to the boil, then reduce the heat and simmer very gently
for 10 minutes.
In a heatproof bowl, whisk together the egg yolks and 50g / 2 oz of the sugar until foamy, then
stir in the cornflour. Strain the milk over the egg mixture, stirring constantly, then return to
the pan and cook over a gentle heat, stirring, until thickened and smooth. Simmer gently for 5
minutes.
Pour the mixture into 4 shallow flame proof dishes. Allow to cool and then chill for at least 4
hours, or preferably overnight, until they are lightly set.
Preheat the grill to high. Sprinkle the dishes with the remaining sugar - you may need a little
extra if the dishes are particularly shallow and wide. Place under the hot grill or use a gas-gun,
blow-torch, cataplana or salamander to caramelize the tops. Serve or chill until you are ready to
serve.
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