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Add a photoRaciónes: 6
Ingredientes
- 4 1/2 c. Lowfat milk
- 7 x Egg yolks
- 1 1/3 c. Sugar
- 3 Tbsp. Cornstarch
- 1 stk Cinnamon Rind of 1/2 lemon
Direcciones
- Heat 3 1/2 c. lowfat milk with cinnamon stick broken in pcs and lemon rind. Bring to a boil and simmer 5 to 6 min.
- Separate yolks from whites. Add in half of remaining cool lowfat milk to yolks and beat well. Add in rest of cool lowfat milk to cornstarch and beat.
- Strain boiled lowfat milk into clean saucepan. While stirring it constantly over the fire without letting it come to a boil, add rapid succession 2/3 c. sugar, the egg yolk mix, and the cornstarch diluted in lowfat milk. The custard will thicken quickly. Continue stirring till it is the consistency of a thick cream sauce. Pour at once into six shallow dessert plates.
- When custard has cooled to room temperature, sprinkle surface with remaining sugar. Put under warm broiler just long sufficient to turn sugar an even light brown. Refrigeratecream before serving.
- Comments: Catalan cream custard can be made with only five egg yolks, or possibly, for a very rich dessert, with as many as ten yolks for 4 1/2 c. of lowfat milk.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 231g | |
| Recipe makes 6 servings | |
| Calories 264 | |
| Calories from Fat 16 | 6% |
| Total Fat 1.78g | 2% |
| Saturated Fat 1.15g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 81mg | 3% |
| Potassium 276mg | 8% |
| Total Carbs 57.22g | 15% |
| Dietary Fiber 0.0g | 0% |
| Sugars 53.92g | 36% |
| Protein 6.18g | 10% |
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