Creme De Leite & Canela (Portuguese Custard And Cinnamon) - cooking recipe

Ingredients

2 cups milk
1 cup heavy cream
6 slices lemon zest (removed from lemon with a vegetable peeler)
1 cinnamon stick (3 inches)
1 cup sugar
7 egg yolks, large
2 1/2 tablespoons flour, unbleached, all-purpose

Preparation

In a medium-sized saucepan, bring the milk, cream, lemon zest, and cinnamon stick to almost a simmer on low heat.
Let the mixture cook for about 10 minutes, but do not allow to boil.
Remove from the heat and cool to room temperature.
Whisk together 3/4 cup sugar and the egg yolks in a medium-size bowl. Whisk in the flour, then strain the milk into the yolk mixture in a thin stream and whisk to mix.
Return this mixture to the saucepan and gradually bring to a gentle simmer over medium heat, whisking continuously.
Once the mixture thickens, gently simmer for 1 to 2 minutes more. Do not boil rapidly or overcook, as the custard will curdle.
Evenly divide into 6 ramekins.
Cool to room temperature, then cover loosely with plastic wrap and cool in refrigerator for 6 hours.
When ready to serve, sprinkle a thin layer of 2 tablespoons sugar into each ramekin.
Following manufacturer's directions, use a kitchen blowtorch to brown the top, or you may put in broiler about 6-8 inches from the heat.