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Ingredients
2 cups milk
1 stick cinnamon
Pinch salt
1 quarter-size piece of lime peel
4 egg yolks
½ cup sugar
2 tablespoons cornstarch dissolved in ⅛ cup water
Scrapings of ¼ vanilla bean, or more to taste
Ground cinnamon, for garnish
Nutritional analysis per serving
36 grams carbs; 158 milligrams cholesterol; 234 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 8 grams fat; 1 gram fiber; 97 milligrams sodium; 6 grams protein; 31 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the milk, cinnamon stick, salt and lime peel in a heavy saucepan and bring to a boil. Remove from the heat and allow to cool, letting the spice and lime steep in the milk.
- Step 2
In a bowl, beat the egg yolks with the sugar and the dissolved cornstarch until blended well.
- Step 3
Discard the cinnamon stick and lime peel and combine the infused milk with the egg yolks in a heavy saucepan over medium heat, stirring constantly. When the mixture thickens to soft-custard consistency, turn the heat off and add the vanilla. Pour into a large dessert dish (like a 7-inch souffle dish) or 4 individual ½-cup dessert ramekins and chill.
- Step 4
Serve sprinkled with ground cinnamon.
Private Notes