- 1 chalice of Porto Wine
- 1 pinch of Salt
- 2 soup spoons of Corn Starch
- 250 ml of Milk
- 2 Eggs
- 7 Egg Yolks
- 500 g of Sugar
- Lemon Zest In a recipient, beat the eggs with the yolks, 250 g of sugar and the salt.
Add the wine, the flour and the lemon zest.
In a pan, put the rest of the sugar and let it caramelize. Pour in the mould and let it cool.
Then, add the first mixture and cook in bain-marie for 70 minutes.
Let it cool before unmoulding.