Portuguese Christmas Egg Custard

5 tablespoons of sugar2 tablespoons of corn starch2 cups whole milk3 egg yolks1/2 stick of cinnamon1 slice lemon peel

In a medium sized bowl, beat eggs and the milk with a whisk until well incorporated.
Add the cornflour and sugar and mix very well.
Add the lemon peel, cinnamon stick and heat in a saucepan on low to medium heat stirring continuously.
Do not let the custard boil. If it begins to boil remove from heat to cool down while you keep stirring.
The custard should be thick enough to coat the spoon like pudding.
Pour into a serving platter or individual ramekins and let it cool to room temperature.
Store in the refrigerator until you are ready to serve.
When the custard has cooled, sprinkle some sugar on top and brown it in the oven broiler or with a cooking torch.

Recipe & Photo Credit: Tia Maria's Blog, portuguesediner.com/tiamaria