Custard with caramel

The following elaborations are needed for this recipe

• Diluted caramel 

SETTING-UP                                                                        

• Boil 3/4 of the milk with the cinnamon and the orange and lemon peels (optional).
• Dissolve the creamed corn in the remaining milk.
• Add the milk yolks and mix all.
• When the milk is well infused, remove the flavourings and add the mixture previously  strained through the Chinois.
• Make the diluted caramel  and blend with the mixture. 
• Mix all and put over the heat until the mixture reaches 85 ºC.
• Cool and serve.

Observaciones

• Check that the texture is  right by wetting a spatula and touching  it with a  fingertip to see if there is a well defined line.