A tasty dessert for four.
Ingredients:
- 450 ml milk
- 200 ml double cream
- pared zest of 1 lemon
- 1 tsp fennel seeds, crushed
- 6 egg yolks
- 175 g Caster Sugar
- 2 tbsp cornflour
- 1/4 tsp ground cinnamon
Place the milk, cream, lemon zest and crushed fennel in a heavy-based saucepan. Heat to boiling point, then set aside to infuse for 30 minutes.
Beat the egg yolks, 125 g of the sugar and the cornflour together in a small bowl until light and fluffy.
Strain the infused milk on to the egg yolk mixture, a little at a time, stirring constantly.
Pour into a saucepan. Cook over a low heat, stirring constantly, until the cream thickens and almost comes to the boil; this will take 6-8 minutes. Immediately remove from the heat. Pour into small dessert dishes or a large bowl. Allow to cool, cover loosely with tin foil and place in the refrigerator overnight to set.
When ready to serve, preheat the grill until very hot. Mix the remaining sugar with the cinnamon and sprinkle over the custard. Place under the hot grill until the sugar has caramelised.