Brisas do Lis

Instructions

1. Preheat the oven to 160 °C and butter a small round tin or four ramekins.
2. Heat the milk with the cinnamon stick and lemon zest until it just simmers, then leave to infuse for 10 minutes off the heat.
3. Melt 150 g of sugar in the water over medium heat until you have a light syrup, then pour it gradually over the ground almonds to form a soft paste.
4. Remove the cinnamon stick and zest from the milk, then whisk the flavoured milk into the almond paste.
5. Add the egg yolks one at a time, mixing well, then pour the mixture into the tin.
6. Bake in a bain-marie for 30 to 35 minutes, until the centre just wobbles and the surface is golden.
7. While it bakes, prepare the egg threads: heat the rest of the sugar with 2 tablespoons of water until it makes a syrup, then pour it in a thin stream onto the 2 beaten yolks, stirring constantly until it thickens.
8. Let it cool, turn out, then decorate with the egg threads and cinnamon before serving.