Spainsh Heavenly Custard Preparation

Put the sugar with the water and the lemon rind in a saucepan and allow to cook until the syrup goes golden brown. Pour the syrup in a mould and set aside.


Beat the egg yolks and slowly add the syrup, stirring with a spatula. Strain and pour into the caramelized mould.


Put the mould in a steamer until its curdles for approximately 20 minutes.


Finally leave to cool, take it out of the mould and serve it.

Serves 4
Preparation time: 40 min
Difficulty: Low

  • 12 egg yolks

    300gr sugar

    1 glass of water

    Lemon rind
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