1 cup half and half
1/2 cup low fat milk
4 egg yolks (save the whites for a Popeye Egg-white Omelet)
1/2 cup sugar
2 1/2 teaspoons cornstarch
3-4 drops of lemon extract
3-4 drops of orange extract
1 vanilla bean, split
1 cinnamon stick



Combine 1/4 cup of milk with cornstarch. Blend until there are no lumps. Set aside.

Combine the cream, milk (minus 1/4 cup), vanilla bean, lemon and orange extracts and cinnamon stick in a sauce pan.

Bring to almost a simmer – over low heat. Remove from heat.

Whisk together egg yolks until well blended and creamy-colored.

Add sugar to egg yolks and blend well.

Strain heated milk mixture into egg yolks/sugar to remove cinnamon stick/vanilla beans.

Add milk/cornstarch mixture.  Whisk to mix all ingredients well.

Return saucepan to low-medium heat, whisking steadily.

Gently simmer for 2 minutes or until the mixture thickens. (Take care neither to stop stirring nor to let the mixture boil.)

Divide among 4 ramekins and cool to room temperature.

Once at room temperature, cover with plastic wrap and put in the refrigerator until well chilled (5-6 hours).

When you are ready to serve, sprinkle the top with a thin layer of sugar. Use a kitchen torch to caramelize the sugar. If you don’t have a torch, you can put the sugared custards under the broiler with a close eye for about 3 minutes or until browned.


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