Origin of dish:
No rating at the moment! Be the first to
Type of cooking:
Preparation time: 30 minutes
Cooking time: 15 minutes
Ingredients (serves 4):Method: Blanch the lemon in boiling water for one minute.
Run under cold water, dry and grate 1/2 zest.
Crush the fennel seeds, snap the vanilla pod in two and keep the seeds to one side.
Boil the milk, vanilla and crushed fennel seeds in a saucepan, then turn down heat. Cover and leave for 30 minutes.
Strain milk, add eggs yolks.
Whisk mixture, then add sugar and lemon zest, then whisk again.
Add the cornflour with a little more milk, cook gently, remove from heat just before boiling.
Pour into 4 ramequins and chill for 2 hours in fridge.
Sprinkle with sugar and caramelise for 2 minutes under grill just before serving.