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BAM Cake converter 
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Ingredients:
- 700 ml of milk
- 1 BAM vanilla pod
- 1 cinnamon stick
- 1 teaspoon grated lemon peel
- 1 teaspoon grated orange peel
- 5 egg yolks
- 70 g sugar
- 30 g starch
- brown sugar
Instructions:
1
Heat the milk in a saucepan and add the halved vanilla pod, cinnamon stick and lemon and orange zest. Just before boiling, reduce the heat, cover the pan and leave the milk to stand for 5 minutes to infuse the flavours. Then strain the milk through a colander into another pot, scraping the seeds from the vanilla pod and adding them to the milk.
2
Whisk the egg yolks, sugar and starch in a bowl. Slowly pour the warm milk into the egg mixture, stirring all the time. When about a third of the milk has been added, pour the egg mixture into the pot with the remaining milk.
3
Place the pot with the milk on the hob and cook over a low heat, stirring constantly, for about 5-8 minutes until the cream thickens. The cream must not boil, as the eggs will curdle it.
4
Pour the cream into the cups and cover them with cling film to prevent a crust from forming on the surface during cooling. Once the custard has cooled to room temperature, place it in the fridge for at least 3 hours or overnight to chill well.
5
Sprinkle 1-2 teaspoons of brown sugar on top of each cooled custard in a cup. Caramelise the sugar with a kitchen torch until a golden brown crust forms.
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