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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a medium-sized saucepan, bring the milk, cream, lemon zest, and cinnamon stick to almost a simmer on low heat. | 2. Let the mixture cook for about 10 minutes, but do not allow to boil. | 3. Remove from the heat and cool to room temperature. | 4. Whisk together 3/4 cup sugar and the egg yolks in a medium-size bowl. Whisk in the flour, then strain the milk into the yolk mixture in a thin stream and whisk to mix. | 5. Return this mixture to the saucepan and gradually bring to a gentle simmer over medium heat, whisking continuously. | 6. Once the mixture thickens, gently simmer for 1 to 2 minutes more. Do not boil rapidly or overcook, as the custard will curdle. | 7. Evenly divide into 6 ramekins. | 8. Cool to room temperature, then cover loosely with plastic wrap and cool in refrigerator for 6 hours. | 9. When ready to serve, sprinkle a thin layer of 2 tablespoons sugar into each ramekin. | 10. Following manufacturer's directions, use a kitchen blowtorch to brown the top, or you may put in broiler about 6-8 inches from the heat. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	2	cups		297.68	23.3264	15.372	15.9576
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
lemon zest	6	slices		-	-	-	-
cinnamon	1			-	-	-	-
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
egg yolk	7			383.18	4.2721	18.8734	31.5826
flour	2 1/2	tablespoons	unbleached	56.42	4.1496	4.9153	2.6845

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.