Ingredients
6
6 servings
- •1 quart whole milk
- •1 lemon, zest cut off in 1/2-inch-wide strips
- •2 cinnamon sticks
- •4 eggs
- •½ cup white sugar
- •½ cup pisco (Optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Pour the milk into a saucepan along with the lemon zest and cinnamon sticks. Bring to a simmer over medium-high heat, then reduce heat to low, and cook for 5 minutes. Turn heat off, and allow to steep for 15 minutes.
- Gently beat the eggs and sugar together until the sugar has dissolved. Slowly beat in 1 cup of the hot milk, a little at a time, until it has been incorporated. Stir the egg mixture back into the hot milk, pour in the pisco, and mix until well combined.
- Pour the custard through a fine mesh sieve into a 2-quart ceramic casserole dish to remove the lemon zest and cinnamon. Bake in preheated oven until set, and browned on top, about 30 minutes. Chill before serving.
Nutritional Facts
Per 6 servings
- Calories: 258
- Carbohydrate: 25g
- Fat: 9g
- Fiber: 1g
- Protein: 10g
- Sugar: 24g
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