Piononos de Santa Fe

Step 1: For the custard, heat 2 cups whole milk with 1 strip lemon peel until steaming. Whisk 4 egg yolks, 3 ½ oz caster sugar and 1 ⅜ oz cornflour in a bowl, then whisk in the hot milk.

Step 2: Pour it back into the pan and stir over a medium-low heat for 3–4 minutes until it bubbles and turns very thick. Let it bubble for 1 minute more so the cornflour loses its raw taste. Remove the peel, press cling film onto the surface and cool.

Step 3: Heat the oven to 400°F (350°F fan) and line a 30 × 40 cm tray with baking paper.

Step 4: Whisk 4 eggs and 3 ½ oz caster sugar with an electric mixer for 8 minutes, until pale, tripled in volume and leaving a ribbon that sits on the surface for a few seconds.

Step 5: Fold in 3 ½ oz plain flour in three additions with a large spoon, cutting through gently. The usual mistake is stirring, which knocks out the air and gives a flat, rubbery sponge.

Step 6: Spread thinly and evenly on the tray and bake for 7–8 minutes, until pale golden and springy when touched.

Step 7: While it bakes, boil ¾ cup water, 3 ½ oz sugar and 1 cinnamon stick for 3 minutes into a light syrup. Cool slightly and remove the cinnamon.

Step 8: Turn the sponge onto a clean sheet of baking paper and peel off the lining. Brush generously with the syrup until it is moist all over but not puddled.

Step 9: Spread about two thirds of the custard thinly over the sponge. Roll it up tightly from a long side into a thin log, wrap in paper and chill for 1 hour until firm.

Step 10: Trim the ends and cut into 12 slices about 3 cm thick. Stand them upright on a tray.

Step 11: Top each with a spoonful of the remaining custard, smooth into a small dome and sprinkle with 2 tbsp caster sugar. Caramelise with a kitchen blowtorch until amber and crackly, or under a very hot grill for 1–2 minutes, watching closely.

Step 12: Chill for 15 minutes before serving. Keep in the fridge and eat within 2 days.