Poor Man's Creme Brulee

Rick Casteel


One of my all time favorite desserts, and now without heavy cream

☆☆☆☆☆ 0 votes
5 Min
20 Min
Stove Top


4 c
milk, whole
egg yolks
6 Tbsp
cane sugar
2 stick
4 Tbsp
corn (mesa) flour
1 slice
lemon peel about 1 inch wide
3 Tbsp
pure cane sugar to carmelize
1 tsp
ground cinnamon
1 tsp
vanilla extract


1Pour 4 cups of whole milk into sauce pan on cooktop and begin stirring with a large spoon or whisk. Separate your 6 egg yolks and add to the milk while still stirring. Place into your mixture the 2 cinnamon sticks and an approximately 1 inch long piece of fresh lemon peel.

Gradually, add your 3 tablespoons of corn flour until well combined. Now, put the sauce pan onto the stove over medium-low heat.Slowly add 6 Tablespoons of sugar while stirring. Add 1 Teaspoon Vanilla Extract. Let the mixture thicken, stirring constantly, for about 10 to 12 minutes, until it has a very creamy, custardy consistency.
2Remove from the heat, discard the lemon peel and cinnamon sticks, and pour into a serving dish. Use a spatula to transfer all of the mixture. Let cool slightly. You can refrigerate until ready to serve, but bring to room temperature before caramelizing the top
3Before serving, sprinkle some sugar evenly on top (about 2-3 tsp.) and burn the sugar with a kitchen torch (or under your oven broiler) until you get a thin, caramelized crust.
4Finish with a gentle dusting of ground cinnamon.

About this Recipe

Course/Dish: Puddings, Other Desserts
Main Ingredient: Dairy
Regional Style: French