Spanish custard (makes 4)
2 cups Milk, divided 4 teaspoon Sugar 2 inch Cinnamon Stick 1 teaspoon Lemon zest 1 teaspoon cornstarch 1 Egg yolk teaspoon Vanilla Extract
1 Heat 1 cup milk with lemon zest, cinnamon stick and 2 teaspoon sugar. Do not allow to boil. Once hot, set aside off heat.
2 Whisk the yolk and the remaining sugar until fluffy.
3 Add remaining 1 cup of milk with 1 teaspoon cornstarch into the yolk mixture and whisk well until there are no lumps.
4 Remove cinnamon sticks from warm milk and return to a simmer.
5 Add vanilla extract and slowly add the milk and corn flour mixture and keep whisking till it thickens.
6 Switch off the heat and pour the custard into ramekin molds and refrigerate for 2 hours before serving.