Delicious - and so low in calories compared to a creme brulee. I steep the cinnamon and lemon rind in the milk while it is heating to deepen the flavor. Also, lacking a blow torch I just stick the custards under the broiler just before serving to carmelize the sugar - this works fine -and I have used brown sugar as well with good results.
Mine did not set well thus I had a hard time getting the sugar to carmelize with the blow torch. Had a good taste but the texture and form were not adequate or appealing.
This is basically an unbaked Creme Brulee. The flavor, directions, and ease of prep was there. There was however, too much time spent in prep. I'd prefer this recipe as a pudding [minus sugared topping] or just make Creme Brulee instead. Probably will not make again.