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 1/8 cup water
- Scrapings of 1/4 vanilla bean, or more to taste
- Ground cinnamon, for garnish
- Nutritional Information
Nutritional analysis per serving (2 servings)
406 calories; 10 grams fat; 5 grams saturated fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 70 grams carbohydrates; 0 grams dietary fiber; 62 grams sugars; 9 grams protein; 116 milligrams cholesterol; 255 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Four 1/2-cup servings
Preparation
- 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.
- In a bowl, beat the egg yolks with the sugar and the dissolved cornstarch until blended well.
- 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 1/2-cup dessert ramekins and chill.
- Serve sprinkled with ground cinnamon.
15 minutes
Dining and Cooking