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Ingredients

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

Nutrition Info

258.4 calories carbohydrate: 25.3 g cholesterol: 140.3 mg fat: 8.6 g fiber: 0.7 g protein: 9.5 g saturatedFat: 4.1 g servingSize: - sodium: 112.1 mg sugar: 24.3 g transFat: : - unsaturatedFat: : -

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.

6 servings

This sweet, cinnamon-lemon custard is Chile's answer to the creme brulee.