INGREDIENTS
La Mole Krumiri
500 ml
whole milk
1
vanilla bean (or 1 tablespoon of vanilla extract)
5
egg yolks
100 g
sugar (plus extra for caramelizing)
1
teaspoon cornstarch
1
cinnamon stick (optional, for extra flavor)
1
lemon zest (optional, for a fresh citrus note)
method
STEP 1
Start with the milk
Heat the milk in a saucepan over medium heat. Split the vanilla bean, scrape out the seeds, and add both the seeds and the pod to the milk. Add the cinnamon stick and lemon zest, if using. Let the milk warm up but don't let it boil. Remove from heat once it reaches a simmer, and let it infuse for 10 minutes. If you’re using vanilla extract, add it after removing the milk from the heat.
STEP 2
Work the eggs
In a separate bowl, whisk together the egg yolks and sugar until pale and smooth. Add the cornstarch and mix well.
STEP 3
Mix
Slowly add the warm milk to the egg mixture while stirring constantly. Remove the vanilla pod and cinnamon stick from the milk before combining.
STEP 4
Cook
Pour the milk and egg mixture back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens to a custard-like consistency (it should coat the back of the spoon).
Strain the custard through a fine sieve to remove any lumps and to ensure a smooth texture.
STEP 5 5
Let it rest
Pour the custard into individual ramekins and let them cool to room temperature. Once they’ve cooled, refrigerate for at least 2-3 hours (or overnight) to set.
STEP 6 5
Caramelize
Just before serving, sprinkle a thin layer of sugar over the top of each custard. Use a kitchen torch to caramelize the sugar until golden and crispy. Alternatively, place the ramekins under a hot broiler for a few minutes (watching closely) to achieve the same effect.
STEP 6 5
Serve
Serve with La Mole Krumiri on the side for a delightful contrast between the creamy custard and the crunchy, buttery Krumiri.
5 6
Perfect for
A sweet, indulgent dessert
A pairing for coffee or after a light meal
A treat for special occasions or elegant dinners