Switch the palette to suit the room. Your choice is saved locally.
Combine the milk, double cream, cinnamon stick, orange zest, and lemon zest in a saucepan. Set it over medium heat and cook, stirring often, until the mixture is just steaming but not boiling, which usually takes about 3-5 minutes. You'll see wisps of steam coming off the surface.
Take the pan off the heat, cover it with a plate, and let it infuse for at least 30 minutes. This allows the spices and citrus to really perfume the cream.
Once the cream mixture has infused, whisk the egg yolks, 100g caster sugar, and cornflour together in a separate bowl. Whisk for 3-5 minutes, until the mixture is light and pale, almost airy.
Pour the infused milk through a fine-mesh sieve directly into the egg mixture, whisking continuously as you go to prevent the eggs from scrambling. Then, return this combined mixture to the saucepan.
Place the saucepan over medium-high heat and whisk constantly for around 10-12 minutes. The custard will gradually thicken; you're looking for a consistency that coats the back of a spoon. To check, dip a wooden spoon into the mixture, then run your finger across the back of the spoon. If the line holds and doesn't run, it's ready.
Once thickened, immediately strain the custard through a sieve into a jug. This will catch any small lumps and remove any froth, ensuring a silky smooth texture.
Per serving
Sign in to leave a rating and a note.
Be the first to cook this and tell the rest of us how it went.
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
