A classic Spanish dessert with a creamy custard base and a crisp, caramelized sugar topping—similar to crème brûlée but infused with lemon and cinnamon.
Ingredients
Custard:
2 cups whole milk
1 cinnamon stick
Zest of 1 lemon
4 large egg yolks
1/2 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
Topping:
1/4 cup granulated sugar (for caramelizing)
Instructions
Infuse the Milk:
