Print Recipe


Prep Time45 mins
Total Time45 mins


  • 150 g caster sugar

  • 4 tsp cornflour
  • 6 large egg yolks
  • 568 ml carton double cream
  • Grated zest of 1 lemon
  • 1 cinnamon stick broke in half
  • extra caster sugar for the topping


  • Put the cream, milk, zest, and cinnamon in a pan and heat gently until it reaches boiling point.

  • Remove from the heat.
  • Mix the caster sugar and the cornflour in a bowl.
  • Stir in the egg yolks until smooth – do not whisk or the mixture will form a froth.
  • Pour the cream mixture onto the egg mixture, stirring to combine well.
  • Rinse out the pan and return the mixture to it.
  • Stir over low heat for 5 minutes until thickened.  

  • Set aside for 30 minutes to infuse and thicken further.
  • Strain into a large jug and pour it into your serving dishes.
  • Cover with cling wrap and chill overnight or longer to set
  • Just before serving – sprinkle some caster sugar evenly over the top of the custards and caramelize quickly with a cooks blowtorch
  • As the caramel cools, it will harden
  • Eat within half an hour but do not chill in the refrigerator as this will cause the caramel to soften