Serves 6

Ingredients:

1. 1 litre milk

2. 40 g Madagascan Vanilla Sugar

3. 210 g powdered sugar

4. 6 egg yolks

5. Zest of 1/2 lemon

6. 50 g cornstarch

7. 1 cinnamon stick

8. mixture of brown sugar & Madagascan Vanilla Sugar to sprinkle

Preparation:

1. Remove the zest of half-a-lemon

2. Heat 800 ml of milk with the cinnamon stick and the lemon zest

3. Mix the egg yolks with the powdered sugar and Madagascan Vanilla Sugar. Beat the mixture with a whisk.

4. Pour some boiling water over the yolk mixture. Stir well. Dilute the cornstarch in 200 ml of the remaining cold milk stirring well to remove any lumps.

5. Add the cornstrach to the first mixture which is still hot. Mix thoroughly and remove the cinnamon stick. Pour the entire mixture into a pot with the hot milk and cook slowly while continuing to stir evenly. The cream should not boil but should thicken.

6. Once cooked, pour the cream into custard cups and cool.

7. Heat the grill (Alternatively, you may use a kitchen torch)

8. Sprinkle a mixture of the brown sugar and Madagascan Vanilla Sugar over the surface of the cream and pass the custard cups under the well-heated grill or caramelise the surface with the kitchen torch.