Get ready the base of the cake by mixing the crushed biscuits and melted butter. Pour into the ready mould (22 cm round mould) with baking paper, press the biscuit mix using any flat tool, then put in the fridge to set.
Bring the milk to the boil with the orange and lemon peel and the cinnamon stick. Then take it out of the heat and leave it infusing with a lid on.
In a bowl, whisk the egg yolks, cornflour and sugar until pale in colour.
Add the infused milk into the eggs passing first through a sieve. Add 1/3 first and then the rest whisking continuously.
When the mix is thick enough, the remove from the heat and add the hydrated gelatine leaves. Mix well.
Let it cool down for 10 mins while whisking occasionaly to avoid the surface to dry.
Pour then the mix into the prepared mould with the biscuit base, flat the top, put a cling film in contact and leave in the fridge to set for 4 hours.
Once set, remove the film, the baking paper and the mould, then portion it.
Burn the top with the sugar using a blowtorch.
Note: To Give A Fusion Touch This Cake Will Go Well With Rhubarb Or Any Redberries Compote.
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