vegetarian
gluten freeWhisk the base
In a medium bowl, whisk 8 Egg Yolks with 200 g Granulated Sugar and 40 g Cornstarch until the mixture is smooth, pale, and completely free of lumps.
Infuse the milk
Pour 1 l Whole Milk into a saucepan with the Lemon Peel and Cinnamon Stick. Warm it over medium heat until it just starts to simmer, then take it off the heat and let the flavors infuse for 5 minutes.
Temper the custard
Whisk a little of the hot milk into the yolk mixture first, then slowly whisk in the rest. Pour the custard back through a fine-mesh sieve into the saucepan to remove the peel and cinnamon and keep the texture silky.
Thicken gently
Cook over low heat, whisking constantly, until the custard thickens enough to coat the back of a spoon and a line stays visible when you run your finger through it, about 4 minutes.
Chill until set
Pour the custard into a shallow serving dish, smooth the top, and chill until completely cold and set, at least 2 hours.
Preheat the broiler
Move an oven rack close to the broiler and preheat it on high for 5 minutes.
Caramelize the crust
Right before serving, sprinkle the top evenly with the remaining 6 tbsp of granulated sugar, then broil just until the sugar melts and turns a deep amber crust, about 1 minute. Serve right away so the crust stays crisp.
