If you haven’t got the biggest sweet tooth you’ll love this Spanish pudding. Not as rich as a crème brûlée but still with the similar caramelized sugar topping.
Cook Time9 hours
In a pan mix together the milk, lemon rind and cinnamon and bring to the boil. Then leave to simmer for 10 minutes. After remove the lemon rind and cinnamon
Whisk together in a bowl the Happy Chicken Egg yolks and 3tbsp of the sugar until pale yellow. Then mix in the cornflour
Slowly, add a bit of the hot milk to the mixture to bring to temperature, then add the mixture to the remaining milk. Return to the heat, stir for 5 minutes until the mixture has thickened and smooth making sure it doesn’t boil.
Pour the now custard mixture into four ramekins, spreading evenly. Leave to cool for a few hour, if possible overnight, until firm
Before serving, preheat the grill to high and sprinkle the puddings with 1tbsp of sugar and a pinch of the nutmeg
Place the puddings under the hot grill and cook until the sugar is brown crunchy. Leave to cool so the caramelized sugar can set.