believe that this sweet is born within the walls of the convent, the nuns made with the basic ingredients: milk, sugar and eggs. Over time enriched with cinnamon, lemon, vanilla ... is one of those desserts you eat in silence, sipping slowly taste and licking the spoon when finished. Creamy, smooth, and delicious. Preparation is extremely easy
making them ideal for when we're in a hurry.
RECIPE Ingredients
1 egg 3 egg yolks ½ pint of milk
1 lemon 1 tablespoon cornstarch
1 stick of cinnamon 5 tablespoons sugar
8 cookies
Preparation
Wash and dry the lemon and cut a piece of the shell. Dissolve cornstarch in 3 tablespoons of milk and pour the rest into a saucepan, add lemon rind and cinnamon and heat until it reaches to a boil. Remove from heat, remove the rind and cinnamon and let it become warm.
in a bowl Beat the egg yolks and whole eggs with sugar until frothy whitish. Add the diluted cornstarch and milk, and cook the mixture in a saucepan for a few minutes, until thickened, simmer it, stirring all the time with a wooden spoon to prevent sticking.
over 4 bowls and serve hot or cold. If served cold cover with plastic wrap to keep film is formed on the surface. Served with crackers.
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