Leite Creme

Preparing the ingredients:

1. 1Peel a strip of zest from the lemon.
2. 2Separate the egg yolks from the whites.

Preparing the leite creme:

1. 3Put the milk in a saucepan with the lemon peel.
2. 4Bring the milk to a boil, then remove from the heat and let infuse for 10 minutes.
3. 5Remove the lemon peel after infusing.
4. 6In a large bowl, whisk the egg yolks with the sugar and flour until the mixture turns pale and foamy.
5. 7Gradually pour the hot milk over the egg yolk, sugar, and flour mixture, stirring constantly to prevent the eggs from curdling.
6. 8Transfer the mixture to the saucepan and cook over medium heat, stirring constantly with a whisk or a wooden spatula.
7. 9Bring to a boil and continue cooking for 1 to 2 minutes, until the cream thickens.
8. 10Pour the mixture into individual ramekins.
9. 11Let cool at room temperature, then refrigerate for at least 2 hours.
10. 12Just before serving, sprinkle a thin layer of brown sugar over the leite creme and caramelize with a kitchen torch (or by placing under the oven grill for a few minutes) until the sugar is melted and crispy.