An international alternative to crème brûlée, this rich, traditional dessert is infused with vanilla and cinnamon to enhance a new, sweet tang. You can make this with real cream, nuts, and condensed milk in a caramel-based dessert for other occasions.
- 1 liter milk, regular or low-fat/skimmed only
- 8 eggs
- 10 spoonfuls sugar, brown or white only
- 2 packets vanilla (or a couple of splashes or dashes) or 2 teaspoons vanilla extract
- a pinch of cinnamon
- a spoonful of shredded lemon peel
- Mix the eggs and the milk well. Stir more than half of the sugar in and add the vanilla, cinnamon and lemon peel.
- Try the mixture and if you find it bland enough, add more sugar to taste. Melt the rest of the sugar in a non-stick pan, stirring occasionally so it does not burn.
- Pour the sugar in the 8-12 small pots (cup-size) and rotate each to cover the bottom.
- Pour on the egg and milk mixture. Place the small pots/cups in a pan with 2-3 cups water in the pan, and bake in an oven at 100-150 °C.
- About thirty minutes later, check to see whether the creme is runny and bake a bit more until a golden crust is formed.
- Cool the creme, loosen the sides with a spoon, and turn it over on a plate. Serve with a swirl of whipped cream on top.