Categories: September

Ingredients

• 200g caster sugar
• 4 tsp cornflour
• 6 large egg yolks
• 568ml carton double cream
• 400ml full-cream milk
• grated zest of 1 unwaxed lemon
• 1 cinnamon stick, broken in half

Directions

1. Mix 150g caster sugar and the cornflour in a bowl. Stir in the egg yolks until smooth, but do not whisk or the mixture will form a froth.

2. Put the cream, milk, zest and cinnamon in a pan and heat gently until it reaches boiling point. Pour onto the egg mixture, stirring. Rinse out the pan and return the mixture to it. Stir over a low heat for 5 minutes, until thickened. Set aside for 30 minutes to infuse and thicken further. Strain into a large jug and divide between 6 × 200ml dishes or ramekins. Cover and chill overnight.

3. Sprinkle some of the remaining sugar over 1 dish and caramelise the sugar with a blowtorch. As the caramel cools, it will harden. Repeat with the remaining sugar and dishes, then serve. The caramel creams will sit in a cool place for up to 30 minutes but don’t chill them as this will soften the hard caramel.

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