Ingredients

• 2 cups milk
• 1 cup heavy cream
• 6 slices lemon zest (removed from lemon with a vegetable peeler)
• 1 cinnamon stick (3 inches)
• 1 cup sugar
• 7 egg yolks, large
• 2 1/2 tablespoons flour, unbleached, all-purpose

Instructions

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.