Caramelised cinnamon cream pudding with lemon

This is a delicious dessert with such a velvety texture! The fragrant cinnamon, the freshness of lemon and the crunchy caramel on top will satisfy you to the full after a rich meal

Recipe of Argyro Barbarigou,
a prominent Head Cook in Greece
Check out her site Argiro for more delicious recipes

Ingredients (for 6 people):
2 tea-cups of cream (35% fat)
1 cinnamon stick
1/4 tsp of nutmeg
2 tsp of lemon zest (or orange)
6 egg yolks form large eggs
1/3 tea-cup of granulated sugar
6 tbsp of brown sugar

Method:
Preheat the oven at 160°C.

In a saucepan add the cream, the cinnamon, the nutmeg and the lemon zest and leave on medium heat until they start coming to the boil. Take off the heat and leave aside to cool at room temperature. Then discard the cinnamon stick.

In a large bowl beat with a hand mixer the egg yolks until they change colour. Add the granulated sugar and continue beating for a few more minutes until you have a creamy mixture, pale in colour.

Gradually add in the bowl the lukewarm cream while stirring with a wooden spoon. Divide the mixture into 6 wide ramekins (see photo on top).

Carefully transfer the ramekins in a deep pan and add in the pan boiling water to cover up to ½ of the height of the ramekins. Put in the oven and bake for 40-45 minutes.

When the puddings are ready take out of the oven and leave aside to cool. *** They can be kept in the fridge for 2-3 days.

To serve, sprinkle on top of each pudding 1 tbsp of the brown sugar. If you have a cooking blowtorch use it to caramelise the sugar. If not, then put the ramekins under very hot grill for a few minutes until the sugar is melted and browned.