Ingredients (for 6 people):
1 l milk
8 egg yolks
10 big spoons of sugar (6 for the cream, 4 for the caramel)
The grated rind of a lemon
1,5 to 2 big spoons of corn flour
Material:
6 bowls to serve the cream.
A griller.
A chinois strainer.
Proceedings:
In a saucepan, heat the milk with 4 spoons of sugar and the lemon grated rind.
In the mean time, whip the 8 yolks with 2 sugar spoons and the corn flour (It is better to sieve it first to avoid lump formation). Use a mixer fitted with a whip attachment to whip it since the lumps disappear.
When the milk is starting to boil put it on a low flame. Add a single ladle of hot milk to the yolk mix. Add it slowly to avoid that it curdles. Mix it and then add the yolk mix to the boiling milk (again, make it slowly to avoid it curdle).
Cook it at a very slow flame during at least 5 minutes stirring it all the time with a wooden spoon.
Strain the cream and pour it in a big bowl or 6 (more or less) small bowls and let it cool down. It must be on the fridge at least for 1 h.
Prior to serve, sprinkle the cream with sugar and, using the griller, burn the sugar to form caramel (just a little bit, until a little smoke is formed). Don’t do this earlier than 45 minutes before serving, for the caramel would melt with the cream.
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