This recipe comes from fellow chef Frank Camorra. Frank and I worked together a few years ago and I've always loved his passionate and robust approach to food. After a year of living, working and discovering his roots in Spain, Frank came home and opened Melbourne's MoVida Bar de Tapas y Vino. This is his version of the famous burnt cream custard.
Zest of 1/2 an orange
Zest of 1/2 a lemon
1 cinnamon stick
4 egg yolks
Preheat oven to 180C.
Bring the cream and milk almost to the boil with the zest and cinnamon. Allow to cool slightly then pour through a sieve into a bowl containing the sugar and egg yolks. Whisk to combine then transfer to a pan and cook over a low heat, stirring with a wooden spoon until the liquid thickens slightly and coats the back of the spoon.
Pour into four shallow ramekins 3cm high and place in a deep oven tray, filled halfway up the sides with water. Bake for about 25 minutes. Remove from water bath and cool completely.
When ready to serve, sprinkle with more sugar and caramelise until quite dark, underneath a grill or with a brulee torch.