PREPARATION: 40min ~ COOK: 10min ~ READY IN: 1hr
- Add cinnamon, cream, milk and zest to a medium saucepan and slowly bring the heat up, and let simmer for about 5 minutes. After this turn heat off and set aside to let the flavours infuse.
- In a separate bowl whisk egg yolks, sugar and cornflour.
- Through a strainer add the milk and cream mixture to the egg mixture and whisk to combine. Then return the mixture to the pot and place back onto the heat and cook for a further 5 minutes until thick.
- Pour the mixture into moulds, ensuring they are not glass and refrigerate until set, which will be approximately 30 minutes. Once set, sprinkle castor sugar on top of each mould and gently blow torch the top, moving the flame back and forth over the sugar.