Description
This recipe differs originality. Tender baked cream is a particular highlight of the confection.
Ingredients
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Puff pastry
300 g
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Milk
1 cup
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Sugar
5 Tbsp
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Vanilla
1 g
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Lemon juice
2 Tbsp
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Potato starch
2 Tbsp
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Yolk egg
3 piece
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Cinnamon
1 g
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Powdered sugar
1 g
Cooking
Defrost puff pastry; milk, sugar, vanilla, starch, lemon, egg yolks.
Lemon scalded with boiling water, cut, squeeze the juice.
In part of the milk to dissolve the starch.
In the remaining part of the milk add sugar and vanilla.
Put the saucepan of milk on the fire, after boiling enter the divorced starch, and pour the fire out, enter the three egg yolks. Cook, stirring, three minutes (until thick).
Silicone molds to grease refined sunflower oil.
Puff pastry roll out, cut into squares.
Pave test molds, filling custard. Bake at two hundred twenty degrees fifteen minutes.
Before serving, sprinkle with cinnamon and vanilla. BON APPETIT!!
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