Dilute the egg yolks and flour in a little cold milk. Bring the milk to the boil with 150 g sugar, the lemon rind and the cinnamon stick. After boiling for three minutes, remove the lemon rind and cinnamon and add the egg mixture. Return the pan to a low heat and continue cooking, stirring all the time until the mixture thickens.
Preparation: Escuela Superior de Hostelería y Turismo de Madrid.
Pour into individual dishes and leave to cool. Sprinkle with sugar and caramelise the top with a burner.
Energy (kcal): 597
Energy (kJ): 2,498
Proteins (g): 20.2
Fat (g): 18.1
Carbohydrates (g): 94.3
Calcium (mg): 347.9
Iron (mg): 2.3
Riboflavin (mg): 0.7
Information provided by: The Spanish Nutrition Foundation (FEN)
The creamy texture and burnt caramel flavor of this dessert suggest an innovative marriage – a ví de gel (ice wine) made from Gewürztraminer in the Penedés region of Catalonia This is a sweet, concentrated wine made in the same way as the famous German ice wines.
.png.transform/rendition-xs/image_image%20(1).png "Feder")