Burnt Cream with Pomegranate and Cinnamon Quill
For the cinnamon cookie
100g icing sugar
100g refined flour
100g egg white
25g cinnamon powder
For the custard
150g whole egg
160g egg yolk
200ml full-cream milk
1 vanilla pod
15g caster sugar/brown sugar
To make the cookie, blend butter and icing sugar into a creamy mixture. Gradually add the egg white, cinnamon powder and some sifting flour. Blend till smooth and creamy. A tip: Ensure all the ingredients are at room temperature before starting.
Line a baking tray with greased paper and spread the batter thin in strips. Bake for 6 minutes at 180 degrees Celsius. Take it out and while the strips are still hot, shape them so that they are wavy. Let them cool and keep aside.
For the custard, mix the cream and milk in a pan. Scrape the vanilla pod into the milk and let it cook on slow fire. Take care it does not boil.
In the meantime, in a mixing bowl, beat together whole eggs, egg yolk, and sugar till the sugar dissolves. Add a small amount of the warm milk and give it a good whisk. Pour the mix into the milk and stir well. Cook for a minute and take off the fire.
Slowly pour the custard into a big ceramic or earthen bowl. If you want to bake the custard as individual portions, use smaller bowls. Add pomegranates into the bowl. Bake at 140 degrees Celsius for 20-25 minutes in a preheated oven. When done, it should be very firm to touch. Sprinkle some more pomegranates on top and caster sugar. Caramelize the sugar with a blow torch or grill it for a couple of minutes. Garnish with a sprig of mint.
Serve the burnt cream with a cinnamon quill on the side.