Spanish Pudding with Caramelized Sugar Topping


2 cups milk
pared rind of 1/2 lemon
1 cinnamon stick
4 egg yolks
7 tbsp caster sugar
1-1/2 tbsp cornstarch
freshly grated nutmeg


  1. Put the milk in a pan with the lemon rind and cinnamon stick. Bring to the boil, then allow to simmer for 10 minutes.
  2. Remove the lemon rind and cinnamon. Place the egg yolks and 3 tbsp of the sugar in a bowl and whisk until pale yellow. Add the cornstarch and mix well.
  3. Stir in a few tablespoons of the hot milk, then add this mixture to the remaining milk.
  4. Return to the heat and cook gently, stirring, for about 5 minutes, until thickened and smooth. Do not allow to boil.
  5. Pour the custard mixture into four shallow ovenproof dishes, about 5-inch in diameter. Leave to cool, then chill for a few hours, overnight if possible, until firm.
  6. Just before you are ready to serve, sprinkle each pudding with 1 tbsp sugar and a little grated nutmeg.
  7. Preheat the grill to high.
  8. Place the chilled puddings under the hot grill, on the highest shelf, and cook them until the sugar topping caramelizes by turning brown and crunchy. Leave the desserts to cool for a few minutes before serving.

Cook’s Tip

The dessert should be served very soon after the topping has caramelized. The caramel will stay hard for only about 30 minutes.

Makes 4 servings.

Source: Best of Spain