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Cinnamon Lemon Crème Brûlée

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PREP TIME
15 min
COOKING TIME
50 min
TOTAL TIME
65 min
SERVINGS
6 servings
Dessert Chilean
Cinnamon Lemon Crème Brûlée
Ingredients
  • 1 quart whole milk
  • 1 lemon, zest cut off in 1/2-inch-wide strips
  • 2 cinnamon sticks
  • 4 eggs
  • 1/2 cup white sugar
  • 1/2 cup pisco
Instructions
1
Preheat your oven to a hot temperature of 350 degrees Fahrenheit (175 degrees Celsius).
2
In a saucepan, combine milk with the grated lemon peel and cinnamon sticks. Heat over high heat until it starts to boil, then decrease the heat to a lower level and let it simmer for 5 minutes. Turn off the heat, allowing the mixture to infuse with flavors for an additional 15 minutes.
3
In a separate bowl, whisk the eggs and sugar together until the sugar is fully incorporated. Gradually pour in 1 cup of the warm milk, mixing well after each addition until it's fully incorporated. Stir this mixture back into the remaining warm milk, add the pisco, and blend until everything is well combined.
4
Carefully pour the custard mixture through a fine-mesh sieve into a 2-quart ceramic casserole dish, discarding the lemon peel and cinnamon sticks in the process.
5
Bake the custard in your preheated oven until it's set and has a golden brown top, taking approximately 30 minutes.
6
Chill the custard before serving.