Spanish Creme Brulee
ready in 4 h. 50 min.
Bring the cream and milk to the boil in a pan with the cinnamon and zest. Remove immediately from the heat and leave to infuse for 30 minutes. Remove the spices.
Whisk together the sugar, cornflour paste and eggs then slowly pour the scalded milk/cream over the mixture.
Pour back into the pan and stir continuously over the lowest heat until it thickens enough to coat the back of a spoon – about 10-12 minutes.
Pour into four individual ramekins and leave to cool before transferring to the fridge to set overnight or at least 4 hours.
To glaze, sprinkle over the sugar and either place under a very hot grill or use a kitchen blowtorch until the sugar caramelises and turns golden-brown.
Leave the sugar to set until crisp before serving.