Composition / ingredients
Cooking method
1. Pour the milk into a saucepan, put in it the peel of lemon and orange, as well as a stick of cinnamon.
2. We put the pan on medium heat and heat it, but without bringing it to a boil, remove the pan from the stove and leave it under the lid to infuse milk for an hour.
3. In a bowl, separate the yolks, pour 100 grams of sugar and mix everything until smooth.
4. Add corn starch to the yolks and sugar and mix again.
5. Filter the milk through a sieve, pour it into the egg mixture. Again, mix everything thoroughly. Pour the resulting liquid into a saucepan, put it on the stove (medium heat).
6. Heat the mixture without stopping stirring with a wooden spatula until the mass thickens.
7. Filter the finished cream through a sieve, pour into serving bowls, cover them with cling film and put them in the refrigerator for 4 hours to cool. You can stay all night.
8. Before serving, sprinkle the cream on top with the remaining sugar and caramelize it with a burner - you should get an appetizing caramel crust. Instead of a burner, you can heat a spoon red-hot and walk it over a layer of sugar.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Egg yolks - 352 kcal/100g
- Corn starch - 329 kcal/100g
- Lemon peel - 47 kcal/100g
- Orange peel - 36 kcal/100g
- Cinnamon stick - 261 kcal/100g
