Ingredients
- 200g caster sugar
- 6 egg yolks
- 1 stick cinnamon
- zest of one lemon
- 500ml cream
- raw sugar
Method
Stir together the yolks and caster sugar. Add the remaining ingredients, transfer to a heavy based saucepan and stir constantly over a slow heat until thickened. Strain and pour into ramekins and allow to set in the fridge.
Before serving sprinkle raw sugar over the top and toast until a burnt caramel has formed.
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