In saucepan, add the milk, cinnamon stick, lemon peel and split vanilla bean. Simmer for several minutes, then discard cinnamon stick, lemon peel and vanilla bean. In a separate bowl, whisk together the egg yolks, the cornstarch, and the sugar until incorporated and creamy. Slowly add the egg yolk mixture to the milk, stirring continuously over low heat. Continue to stir for 5-10 minutes using low heat, or until the mixture thickens; ensure the mixture does not boil vigourously. Transfer the mixture to the individual terra-cotta serving dishes and cool in the refrigerator for several hours or overnight.
Just prior to serving, sprinkle with a thin layer of brown sugar and carmelize the sugar using salamanda (by heating until hot and touching it to surface of sugar until carmelized) or under broiler or using torch.
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|Serving Size: 1 Serving (416g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 505 (40%)|
|Amt Per Serving||% DV|
|Total Fat 56.1g||75 %|
|Saturated Fat 20.6g||103 %|
|Monounsaturated Fat 24.4g|
|Polyunsanturated Fat 8.7g|
|Cholesterol 2523.5mg||776 %|
|Sodium 122.4mg||4 %|
|Potassium 315.4mg||8 %|
|Total Carbohydrate 160.6g||47 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 160.2g|
|Protein 34.3g||49 %|
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Calories per serving: 1265
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