Ingredients (6 People)
1 liter of whole milk
3/4 cup sugar
2 Tbs. of cornstarch
the skin of a lemon
8 egg yolks
3 yellow apples
3 Tbs. of sugar
50 g of butter
1 Cdta. of cinnamon powder
Fresh mint or mint leaves to decorate
Preparation
For the custard:
Blend milk with sugar, cornstarch and yolks. Cook over medium heat in a thick bottom pot with the lemon peel. Stir with a wooden spoon until it begins to thicken. Remove from heat before boiling to prevent cutting. Allow to cool and pour into refractory molds.
For the cover:
Cut the apples into slices. Place the butter in a Teflon pan. Add sugar and cinnamon. Cook until caramel. Pass the slices to brown on both sides. Take them apart and let them cool.
Place the custard in the refrigerator. When serving, cover with the golden slices. Decorate with mint or spearmint.