Crème brûlée
+6 terrines
-2 glasses of milk
-5 spoonfuls of sugar and another spoonful for each terrine
-5 egg yolks
-1 teaspoonful of grated lemon rind
-15g of starch
*-*Dissolve the starch in some milk and keep to one side.
*-*Heat the rest of the milk in a small saucepan together with the grated lemon rind until it reaches boiling point stirring occasionally.
*r*Lower the heat and add the starch dissolved in milk and the egg yolks, constantly stirring for 10 min.
*-*Pour into clay terrines and cool.
*-*To serve, sprinkle sugar over the surface and burn top with a burner.