Crème Brûlée

Take 4 or 5 egg yolks based on the size of your dish or plate. Mix it well in a pan with a good pinch of flour, and then gradually add a chopine of milk. Add a little cinnamon stick and chopped lime zest and other candied fruit. One can also add orange zest as well as lemon, which then would be Orange crème brûlée. To make it more delicate, one can mix in ground pistachios or almonds with a drop of orange flower water. Place it on a heated stovetop and stir constantly making sure the cream does not stick to the bottom. When it is cooked, place the dish or plate on the stovetop and pour the cream in and cook it again until it begins to stick to the edges. Move it to the back of the stove and coat well with sugar. Once it has been sugared, take a fire shovel, nice and red and burn the cream until a nice golden color For a garnish, serve with feuillantines, small fleurons or meringues, or other crisp pastry trimmings. Glaze your cream if you want, if not, serve without doing so, always served as an entremets.