Much easier to make than crème caramel or Spanish flan, this is essentially a boiled custard with a brulee top. To cut the rind of the lemon without getting the bitter white pith, use a vegetable peeler. Serve with fresh berries.

3 cups milk

1 3-inch cinnamon stick

Rind of a small lemon, cut in strips

7 egg yolks

3/4 cup granulated sugar

3 tablespoons cornstarch

Topping:

1/3 cup granulated sugar

Heat milk, cinnamon stick and lemon rind together in a pot over medium heat. Bring to boil, reduce heat and let simmer for 5 minutes. Remove from heat. Cool and strain milk, discarding cinnamon and lemon. Reserve.

Whisk together egg yolks and sugar until well incorporated. Add 2 ½ cups reserved milk and whisk together.

Dissolve cornstarch in remaining milk.

Place milk-yolk mixture in a pot and stir in cornstarch mixture. Bring to boil over medium heat, stirring continuously for about 8 minutes or until mixture comes to a boil and thickens. Pour into 6 custard cups and refrigerate until needed.

Preheat broiler.

Divide sugar between the 6 cups and sprinkle over custard. Place cups on a baking sheet and place under broiler. Broil for about 2 minutes or until brown and bubbling. Serve immediately.

Serves 4 with leftovers for breakfast.