Instructions: Heat the cream to boiling point with the cinnamon and orange peel. Beat the egg yolks and sugar in a bowl. Pour the hot cream into the egg mixture and beat with a whisk to keep it smooth. Put this mixture into the top half of a double-boiler over simmering water and cook, stirring, until the custard is thick enough to coat a silver spoon. Pour into an ashet or enamel dish that can be transferred from the refrigerator to the grill without breaking. Chill thoroughly. Sprinkle brown sugar on top, being very careful to make an even layer, since any lumps and bumps will burn easily. Put under the grill broiler for a minute or two until the sugar has melted, watching it like a hawk to prevent the sugar burning. Adapted from traditional recipe by Maxime de la Falaise, in Seven Centuries of English Cooking

Servings: 4

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