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700ml milk
85g sugar
1 tsp vanilla extract
zest of 1 lemon in strips
2 cinnamon sticks
4 tbsp cornflour
1. Place half of the milk into a saucepan. Add lemon peel and cinnamon sticks. Slowly bring to a simmer.
2. Meanwhile mix the cornflour and sugar in a bowl. Whisk the remaining milk into the cornflour mixture.
3. When the milk in the pan begins to simmer remove the lemon peel and cinnamon sticks. Pour the cornflour mixture into the saucepan in a thin steady stream. Whisk vigorously and increase heat just a bit to bring the mixture to a gentle boil. Allow the mixture to boil for about 20 seconds while continuing to whisk, then remove from heat.
4. Stir in the vanilla essence.
5. Pour into a dish or mould and put in the fridge for at least 6 hours.
Serves four.