Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
6 servings



Combine milk, lemon peel, orange peel and cinnamon sticks in heavy medium saucepan. Bring to boil. Reduce heat to low and simmer 10 minutes, stirring occasionally. Remove from heat. Discard lemon peels, orange peels and cinnamon sticks.

Using electric mixer, beat egg yolks and sugar in large bowl until light and lemon colored. Beat in cornstarch. Gradually whisk in hot milk. Return mixture to same saucepan. Cook over medium heat until mixture boils, whisking constantly, about 10 minutes. Divide custard among six 2/3 cup custard cups. Refrigerate at least 3 hours or overnight.

Preheat broiler. Sprinkle brown sugar evenly over custards. Broil until brown sugar caramelizes. (Or caramelize with round branding iron). Serve.

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.


Avocado Lime Crema

Recipe courtesy of Ree Drummond

Crema Catalana

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Crema Catalana

Recipe courtesy of Ingrid Hoffmann


Recipe courtesy of Alton Brown

Lime Crema

Recipe courtesy of Guy Fieri

Semolina Crema

Recipe courtesy of Sara Moulton

Espresso Granita with Crema

Recipe courtesy of Gale Gand

Browse Reviews By Keyword

          Latest Stories